Shallot and Pancetta Tortilla Crisps

Name: Shallot and Pancetta Tortilla Crisps
Total time: PT0D0H0M
Yield: makes 20 Crisps
Ingredients: 6 (8") flour tortillas; 3 ⁄ 4 cup crème fraîche; 1 large shallot, very thinly sliced; 2 oz. pancetta, cut into 1" strips, about ¼" thick; Black pepper, to taste

Serves
makes 20 Crisps

YOSSY AREFI

These ultra-crisp tortilla pizzettes, developed by SAVEUR test kitchen assistant Farideh Sadeghin, can be tailor-made with just about any ingredients. We like them topped with creme fraiche, shallot, and pancetta, a flavor profile not unlike alsatian tarte flambee.

Ingredients

6 (8") flour tortillas
³⁄₄ cup crème fraîche
1 large shallot, very thinly sliced
2 oz. pancetta, cut into 1" strips, about ¼" thick
Black pepper, to taste

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Instructions

Step 1

Place a pizza stone on a rack in the lower third of oven; heat to 450°. Using a 2½" cookie cutter, cut circles in tortillas, 3-4 per tortilla, discarding scraps. Place the tortilla circles on the back of a baking sheet lined with parchment paper. Spread 1 tsp. crème fraîche over each tortilla circle. Top with shallots, pancetta and black pepper. Transfer tortillas on parchment paper to pizza stone; bake until tortillas are crisp, about 10 minutes.