The “Sweet Onion, Gruyère, Pancetta, and Potato Turnover,” from the December 2018/ January 2019 issue of Fine Cooking, is a satisfying project: an easy-to-assemble meal that’s pretty to look at.
Frying pancetta is a bit risqué. It’s super-greasy and not like bacon.
The onion softens in that same pancetta grease, and the rosemary is fragrant. I didn’t bother to drain them on paper towels.
I sliced my russet potato with my mandoline for the thinnest slices. I had enough to place them on the pastry sheet in a single, slightly overlapping layer.
After refrigerating my assembled artwork(!) for a bit, I baked it without fussing about trimming the edges. “Unnecessary,” said my unglamorous self.
I baked for 25 minutes, until golden brown. Use a pizza wheel to cut this lovely thing. Taste that funky Gruyère, the whole-grain Dijon mustard, and oh-those-sesame-seeds. All good, all fun.
Next time, I want to reach back a few years and bake the “Simple Amish White Bread,” from The Slow Roasted Italian. I’m ready to feel the empowerment as described in that post. Come back to my site next week, to see how my loaf turns out.
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