Taloa with foie gras and black cherry compote

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

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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 purée.
• 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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