Yes, I know, a chaussoniflette doesn’t exist, but personally, I think it sounds amazing, and honestly, considering the times we’re living in, if you have enough emotional energy left to find it upsetting, I’d love to know where you live.

It’s the almost-perfect fusion of a tartiflette and a mini calzone.

The only valid alternative for those too afraid to admit they like Savoyard pizza.

AND THEY’RE RIGHT! Never confess this under any circumstance—it’s a crime almost as bad as loving pineapple pizza.

Serves two:

For the chausson

• 400g bread dough

For the filling

• 100g potatoes (Charlotte variety)
• 1/2 onion (Roscoff)
• 1/2 wheel of aged Reblochon
• 60g guanciale

It’s really simple, once again:

Precook the potatoes for 15 minutes in boiling water, then peel and set aside.

Finely slice the guanciale and sauté it in a hot pan for 2 minutes until golden. Set aside.

Thinly slice the half onion and brown it in the rendered fat from the guanciale.

Cut the Reblochon into roughly 2 cm cubes. Repeat the same for the potatoes.

Roll out the bread dough into a rough shape for the chausson.

Fill, then seal tightly.

Bake at 250°C (convection setting) for 12 minutes.