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 creme fraiche, shallot, and pancetta, a flavor profile not unlike alsatian tarte flambee.
- 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
- 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.