The Basque spirit in a mouthful of sun, taloa
Imagine a warm, fluffy, golden galette topped with creamy foie gras and a slightly tart black cherry compote… This gourmet take on taloa is an ode to the Basque country, perfect for a summer lunch on the terrace or a chic, casual dinner. One bite, and all the sweetness of the South-West comes to the table.
Ingredients
For the taloak (4 loaves) :
- 250 g corn flour (not polenta!)
- 100 g wheat flour
- 1 pinch salt
- Approx. 200 ml lukewarm water
Trim :
- 120 to 160 g foie gras
- 150 g black cherries (fresh, frozen or jarred)
- 1 c. tablespoon balsamic vinegar
- 1 c. tablespoon honey
- A knob of butter
- Fleur de sel, freshly ground pepper
For an exceptional taste, choose artisanal foie gras from Relais Gourmet
Preparation
1. Black cherry compote :
- Melt a knob of butter in a saucepan.
- Add the cherries, honey and balsamic vinegar.
- Simmer over low heat for 15 to 20 minutes until the texture is reduced and slightly syrupy.
- Pepper, then reserve.
2. Prepare the taloak:
- Mix the flours and salt in a bowl.
- Pour in the lukewarm water a little at a time until you obtain a soft paste.
- Rest 10 min, then divide into 4 balls.
- Roll each ball into a thin patty and bake dry, 2-3 min on each side, in a hot pan.
3. Foie gras :
- Half-cooked: cut into nice slices.
- Raw: dry fry for 30 seconds on each side, then place on absorbent paper.
4. Assembly:
- Spread a dollop of compote on each warm patty.
- Place a slice of foie gras on top.
- Finish with a pinch of fleur de sel and a twist of the pepper mill.
Creative twist:
- Add a few arugula shoots or a dash of sweet Basque pepper purรฉe.
- For a chic aperitif, roll them up into mini-wraps and pick at them with your fingertips.
Did you like this sweet and sour combination?
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