Part 3/3: Isa’s tartiflette on a Pizza crust..Pizza-flette

The next day after our evening meal with plenty of tartiflette, I was still looking for something very cheesy for the next meal. So the morning was all about pain au chocolat and a cheese tray (various local cheeses from Jura and FrancheComté).

We had lunch at 4 pm! late but considering that breakfast was at 10 am..Here is what Isa had come up with: a tartiflette on a pizza crust (store bought, for a quick fix)..

So here is a recipe guideline to make a Pizzaflette (don’t go and google it). Oh Yes I know; potatoes and pizza crust are all starchy but we won’t be picky, with all the cheeses involved, it’s no time to think about any form of dietary lessons!

The only sunne 2 hours we’ve had during that trip, just in time!

Serves 6 to 8 persons
Prep: 10 min- Cooking: 20 min

  • 1 Roll of pizza dough
  • Reblochon (or mild camembert)
  • Morbier cheese (or gorgonzola)
  • Grated mozzarella
  • Smoked bacon or pancetta
  • Parboiled potatoes
  • Pepper


Preheat the oven at 200 degrees C.

On a medium high heat, cook the diced bacon with a few drops of olive oil for 2 minutes. Set aside on a paper towel to drain any excess of fat.

Roll the pizza dough on a parchment paper and start with a layer of mozzarella, then potatoes (see the picture) and bacon Season with pepper.

Alternate between Morbier and Reblochon to form the last layer. then more mozzarella, season and straight to the oven

Bake until crust is cooked and the cheese forms a nice golden crust..

Serve warm.

Part 2/3: Isa’s French Tartiflette

It can’t get more French than that! a lot of good cheese, plenty of creme fraiche, lardon (we used Halal lardons made of turkey meat, a nice discovery that is found in France). I named La Tartiflette.

This recipe is loaded with cheese, good farm cheese, a pure comfort dish usually made during cold days, but it was cold and raining the day I had it (yes, in June!!).

Not a good picture but certainly a good hearty meal

Since I can’t say no to a good cheese, I indulged in it. We even had Tartiflette reloaded in the form of pizza the next day. My only regret: I had to avoid the slices with Morbier (I’m breast-feeding, but I’ll have my revenge once I’m done)..

Here is the recipe from Isabelle, my cousin’s wife, who happens to have a ceramic pot as a gift from her mother where the recipe happens to be printed inside (no worries, it’s certified stuff and we can bake in it). The ceramic pot was just a beautiful work of art.

Serve 6 to 8 persons
Prep: 20 min – Cooking:

  • 1.5 to 2 kg of potato, skin off
  • 500g of Reblochon cheese (special cheese for tartiflette called Reblochon fermier)
  • 4 yellow onions, medium size, sliced thin 
  • 200g bacon (original recipe with pork) or turkey bacon (for halal version), or pancetta OR smoked salmon
  • 3 tbsps creme fraiche (or sour cream)
  • 2 tbsps of butter
  • Salt / pepper


Peel the potatoes and cut them into strips about 5 mm to 1 cm thick. Place them in a pot or pan. Then cover with salted water and parboil them for about ten minutes watching cooking potatoes. Drain and leave at room temperature.

Chop the onions or slice them thin. Let them sweat in a pan with butter until golden and translucid. Add the smoked bacon, diced and cook for a coule of minutes before turning off the heat.  

In the meantime, preheat the oven to 180 ° C.
Take a deep pot/Pyrex that can go to oven, grease the boyyom with butter.

Start building Tartiflette: Divide the potatoes in 3. Then place the first volume at the bottom of the dish. Top with bacon, strips of cheese and 1tbsp cream. Do it alternatively for a couple times more. Seasonibg with pepper in between won’t be a bad idea.

Place the dish in the oven. Once Reblochon has melted and a nice goldencrust is formed, remove it from the oven and serve the dish ideally with a green salad.

Tartiflette everywhere…

Then go for a long walk, to help your body digesting..That’s comfort food at its best!

Improvised chicken Quesadillas

I had no intention to make Quesadillas but I had some oven-roasted chicken drum sticks and prepared the way we make BBQ chicken wings.
My husband is not a fan of chicken but he would eat it if it’s hidden under a pile of other things. This is why those chicken drum sticks ended up being deboned and buried under the veggies of this Quesadilla. I find this type of food a brilliant way to used leftovers, it’s done quickly and it fixes your hunger. Besides, it’s totally up to you how you want to fill it.

The other good thing about this meal is that you can pull it in no time..You may want to serve it with guacamole, picco de gallo or anything classic but I just wanted to keep it simple and quick…

Serves 1 to 2
Prep: 5 min- cooking: 7 min
  • 2 whole tortillas, any type you have
  • 2 tbsps of soft butter
  • ½ cup of shredded chicken meat ( Ideally a chicken  rubbed with Cajun spices and lime juice then roasted or grilled)
  •  Salt and pepper, to taste
  • 50 to 100 g shredded  cheese (Edam, cheddar, Kshkaval…)
  • 1 tablespoons spicy barbecue sauce
  • Coriander/cilantro leaves
  • 1 pickled jalapenos, chopped
  • ½ spring onion, chopped
  • A few leaves of  lettuce
  • ½ a small red/yellow sweet bell pepper, chopped or julienned
  • A tbsp of cream cheese or crème fraiche


One serving for me..Maybe I should have filled the quesadilla all the way to the edges..
Preheat the oven at 220 C. butter all sides of the tortillas and lay down the 1st one on an aluminium sheet.
To assemble, sprinkle ½ of the grated cheese. Arrange the lettuce, shredded chicken. If desired, add the tomatoes and the  jalapeno.
Add the coriander leaves, the chopped spring onion, the chopped bell pepper.
Making the Quesadilla
Add a few drops of bbq sauce, sprinkle with the remaining of cheese. Add a few drops of crème fraiche or a bit of cream cheese. Cover with the second tortilla on top
Cover the quesadillas with the aluminium foil so it creates a steam which will help the flavours and the cheese to mix and melt. Bake for about 5 min. open the aluminium foil and let the quesadillas take some colours and have a nice  crust. You may use a large pan and cook it over the stove, it’s ok as well.
Cut each quesadilla into six wedges. Serve with a salad or the standard serving condiments  for quesadillas.

Baked spiced potato wedges

I don’t know a person who does not like spiced potato wedges, but I know many who do not want to feel guilty eating them. So the baked option comes as a solution.
Oven-roasted spiced potato wedges
Here is a recipe of oven-roasted potato wedges recipe which could be 80% made ahead. Please feel free to adjust the marinade to your taste, choose your favourite potatoes as well, I know the texture is important but I also know that the names of potatoes depends on the regions where they’re cultivated, so the names change from one country to another, this is why I’m not mentioning any…
Spiced potato wedges served with homemade burgers but made with a less spiced marinade.
For 1 kg of potatoes
Prep Time: 10 minutes – Cooking time: 20 + 3 min
  • About 1 kg of potatoes, scrubbed and rinsed
  • 3 tablespoons olive oil
  • About 3 cloves of garlic, crushed or 1 tbsp of garlic powder
  • 1 tbsp of dried thyme, crushed within your palms
  • 1 tbsp of dried oregano, crushed within your palms
  • 1 tbsp of sweet paprika
  • 1 tbsp of smoked paprika (my favourite ingredient)
  • 1 tbsp of cayenne, or hot chilli powder (optional)
  • 1 tbsp of freshly ground black pepper
  • 1 tbsp of salt
The smoked paprika I’m using
Cut each potato in half lengthwise. Then cut each half, lengthwise, into 4 equally sized wedges.
Boil the potatoes until cooked through and just before they get mushy. I prefer this way because it gives me crunchy ends when I bake the potatoes. Set aside to drain completely, about 20 min to 1 hour.
Preheat oven to 240 degrees C or almost the maximum you have.

In a bowl, mix all the ingredients listed in the marinade, you might replace the oil with a fragrant oil (garlic and herbs, chilli).
Add the potato wedges and toss them gently with your fingers.

Line aluminium foil on a baking sheet and place the potato wedges, skin side down and spaced. Bake for 30 minutes, or until well browned, crusty edged, and tender. Serve immediately.

The wedges can be coated and placed on the baking dish earlier. Pop them into the oven when you are preparing your meal.
Baked potato wedges, straight from the oven