It’s so easy and it’s so beautiful.

Stop the show!
Roll out puff pastry, slather with tart crème fraiche, and layer with chopped pancetta and thinly sliced onions and potatoes. Don’t forget we all need more thyme!

Pancetta Pastela

1 sheet puff pastry, thawed
8 oz. crème fraiche, room temperature
¼ cup pancetta (Italian bacon), chopped
1 white potato, thinly sliced
¼ red onion, thinly sliced
kosher salt and pepper
1 Tbs. fresh thyme

Preheat oven to 400° F.

Sauté pancetta until crispy and golden brown.
Transfer to a paper towel to drain, reserving the rendered fat.

Sauté thinly sliced potato and onion in the rendered pork fat, until soft and golden brown. 
Season liberally with kosher salt and pepper.

Roll out the puff pastry sheet and decoratively cut the edges (if desired). 

Transfer to a parchment-lined baking sheet.

Top with crème fraiche, thinly spread.

Evenly distribute the sauteed vegetables and then sprinkle with crispy pancetta.

Season with fresh thyme and additional freshly ground pepper.

Bake for 20-25 minutes, until golden brown.