Ingredients :

• Shortcrust or puff pastry — Shortcrust: a sturdier base, rustic texture, it supports moist fillings well. Puff pastry: more crunch on the palate, but it can get soft underneath if the potatoes release water. Both work; it’s a matter of preference.
• Scamorza — It’s a kind of smoked mozzarella, firmer and much tastier. You can find it in Italian delis, and some supermarkets sell it too. If you can’t find it, dry mozzarella with a pinch of smoked paprika in the egg mixture honestly does the trick.
• Smoked turkey bacon — It brings the salt, the smoke, and the bite. Get it thinly sliced. The brand doesn’t matter much as long as it’s well-smoked—that smoky flavor is what links it to the scamorza.
• Potatoes — Go for Charlotte or Amandine—they hold their shape during cooking and don’t release too much water. Bintje are less suitable here as they tend to fall apart.