Feb 14, 2013
Shallot and Pancetta Tortilla Crisps
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 crème fraîche, shallot, and pancetta, a flavor profile not unlike alsatian tarte flambée.
MAKES 20 CRISPS
6 (8") flour tortillas
¾ cup crème fraîche
1 large shallot, very thinly sliced
2 oz. pancetta, cut into 1" strips, about ¼" thick
Black pepper, to taste
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.