1/2 or a whole Reblochon de Savoie (to your taste)
1 shortcrust pastry
1 large sweet potato
1/2 red onion
10 very fine slices of Grison meat
Peel the sweet potato and then cut it in half from top to bottom. Cut very thin slices using a mandoline slicer. Pour a glug of oil into a frying pan and pre-cook the sweet potato slices over medium heat for about 10 minutes with the thyme. Add salt and pepper. The slices must be meltingly soft but without falling apart. Leave aside to cool.
Preheat the oven to 180°C. Arrange the sweet potato slices on the pastry.
Cut the onion using a mandoline slicer. Cut the Reblochon into slices.
Place slices of onion between slices of the sweet potato and then do the same with the Reblochon and the pancetta.
To finish off: Season and add a glug of olive oil.