Tartiflette Pizza

Tartiflette Pizza

from Culture magazine

1 1/2 tablespoons olive oil

1/2 large onion, very thinly sliced

1 tablespoon Kosher salt, plus more to taste

fresh ground pepper, to taste

3 cups cold water

4 fingerling potatoes

4 slices bacon

puff pastry or pizza dough, rolled out

1/4 cup Reblochon cheese

Heat oven to 350 in a large saute pan, heat oil over medium-low heat, add onion and saute, stirring frequently until it caramelizes to a dark amber color about 20 minutes. Season with salt and pepper and set aside.

In a 2 quart pot, combine 1 tablespoon salt, cold water, and potatoes, heat to a boil over high heat, lower to a simmer and cook until potatoes are tender when pierced with a fork- about 25 minutes. Drain and set aside to cool. When cool, dice potatoes

Meanwhile, arrange bacon on sheet pan and cook in oven for about 7 minutes or until crispy. Set aside to cool, then dice into 1/4 inch pieces.

Using the tines of a fork, pierce the puff pastry. Bake for 10 minutes. Place onions, potatoes, and bacon on puff pastry. Break up cheese into small pieces and evenly place on top. Bake an additional 6 minutes or until cheese begins to brown and pastry is crispy. Serve warm.