Sexy undies have their place and time... I just prefer to put them on for the purpose of showing them off. Sometimes I wonder if it's just another symptom of marriage--trading comfort for style. Sometimes I feel that my husband could care less what I am wearing--he just wants it off. Are we past underwear altogether?
All this thinking about undies was making me hungry. Of course. That is the logical progression of any thought that occurs in my brain: How does this relate to food? Well I got to thinking...
Comfortable underwear are like comfort foods--they wrap you in familiarity and love. You can go for them anytime. But as with those comfortable underwear, I am always curious where the two can meet in the middle: comfort and style. Foods can be comforting and also sexy.
So while I slide into my most comfortable and sexy undies, I thought we could make a comfortable and sexy food together. Ladies and gentlemen, I give you the torta. It is an Italian variety of pie that is filled with savory and delicious filling. It sounds fancy, and is totally easy to make.
It's perfect any time of the year, and is a dish that impresses guests... kind of like those really comfy undies that knock your husband's socks off, right?! So maybe we can marry the concepts, and this torta is proof.
Simple ingredient make up this dish:
bacon, potato, onion, garlic, puff pastry, heavy cream, eggs (not pictured 'cause I totally spaced on it), oregano, salt, pepper, cayenne, and parmesan cheese
You want to start by setting out your puff pastry so it can thaw.
And preheating your oven to 400 degrees.
Then Cook yoru five pieces of bacon on the stove about 15 minutes or until crispy.
Once your puff pastry is soft and defrosted, you will probably need to roll it out to fit your spring form pan. You don't HAVE TO use a springform pan, but if you are serious about cooking, you should start getting used to them. If not, hey, don't let me tell you what to do. Use any old pan you got!
This is my puff pastry, draped over the springform pan and ready to go; You are going to fold it over your filling, as you will see.
Two onions, sliced into half moons.
Two potatoes, peeled and sliced into half moons.
By the time I have knocked all those things out, my bacon has crisped to perfection and I have set it aside on a plate with a paper towel.
In the same pan that I cooked the bacon in (WITH the grease still in it!) I add those potatoes and onions... DO turn the heat down to medium!
And two cloves of garlic. Let those all cook, stirring occasionally, to prevent sticking or burning.
Two eggs, one bowl: epic beating!
This is movie code for beating two eggs in a bowl, beaten with a fork.
By now your potatoes and onions (and garlic) are all yummified. It's like mummified, only better.
You will want to crumble your bacon...
And add it to your potatoes....
Now we are going to pretty much throw everything in the bowl and mix it up and then pour it into the puff pastry! Starting with the parmesan cheese....
A dash of cayenne pepper...
A teaspoon of oregano...
Small palmful of salt...
And a little bit of pepper
Mixy Mixy now!
Add your eggs....
And your cream... and mixy some more!
Then pour it all into your puff pastry you've set up.
And fold it over. This part doesn't have to look pretty or even symmetrical. I call it rustic. Hehe.
Now pop this sucker into the oven for 35-40 minutes or until it has reached goldeny perfection....
Now THAT'S what I'm talking about!
Hello lovely little torta, nice to EAT you!
I served mine with a little mixed green salad with onions and cucumbers.
It was lovely and comforting and everything I hoped it would be!
Billie's Onion & Bacon Torta
Time: 1 hour | Serves 4 | Difficulty: Medium
5 pieces of bacon
2 small onions
2 small potatoes
1 puff pastry shell
2 eggs
1/3 cup heavy cream
2 cloves garlic, minced
1 teaspoon oregano
1/3 cup parmesan cheese
dash of cayenne pepper
salt and pepper to taste
Special equipment: 9 inch springform pan
Method:
Preheat oven to 400 degrees.
Remove puff pastry from freezer and let it sit out about 20 minutes to thaw. When your puff pastry is thawed, you will want to roll it out a little so that it fits over your springform pan. Drape the puff pastry over the sides of the pan. You are going to fold them over your filling, so it doesn't have to fit like a pie crust would. (See pictures above).
In a skillet over medium high heat, cook bacon until crispy--about 12-15 minutes. Remove to a plate with paper towels and set aside.
While the bacon is cooking, peel and slice your potatoes and onions into half circles.
When the bacon is done, add the sliced potatoes and onions into the same pan (with the bacon grease). Add your minced garlic to the pan. Reduce heat to medium and cook about 10-12 minutes or until potatoes are softening nicely and the onions are becoming translucent. Stir occasionally to prevent sticking and burning.
Once the potatoes and onions are cooked, place them in a medium mixing bowl. Crumble bacon and add to the potatoes/onions.
In a separate bow, beat together your two eggs; set aside.
Add to the potatoes/onions your parmesan cheese, oregano, dash of cayenne, palmful of salt and pepper to taste. Stir.
Add in the eggs and heavy cream. Stir to combine fully.
Pour your egg/potato mixture into your prepared puff pastry shell. Fold the edges of the puff pastry shell over the egg mixture (see picture above) so that the puff pastry is holding in the filling securely without it spilling over. The look doesn't so much matter because once it puffs up, it's going to look beautiful.
Bake in a 400 degree oven for 35-40 minutes or until the puff pastry is puffed and golden looking.
Remove outer ring of springform pan and, if desired, move to a serving plate.
Enjoy!
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