The taloak is an iconic Basque-Country street food. This corn flour galette, resembling a Mexican tortilla, is quick and festive fare that locals enjoy on market days and in the streets during the day. They are commonly filled with a slice or two of bacon, a spicy sausage or slices of Jambon de Bayonne (Basque-style cured ham), topped with sheep’s milk cheese (called Ossau Iraty) and cooked red peppers. But really, I think they are just as delicious with any seasonal fillings and local cheeses you can find.
Taloak are traditionally cooked in a wood-fire oven or “a la plancha,” but a skillet or nonstick frying pan at home does the job just fine. You can prepare the galettes a few hours ahead, and simply reheat for a few seconds on each side in the pan before filling them.
SERVES 4 / MAKES 8 TALOAK
For the Galettes
1 cup plus 1 tbsp (125 g) corn flour (masa harina)
3 cups (375 g) all-purpose flour
½ tsp salt
Pinch of cayenne pepper
1 cup (250 ml) water, at room temperature
For the Filling
12–16 strips bacon
1 large red bell pepper, seeded and thinly sliced
¼ cup (30 g) firm sheep’s milk cheese (such as Pecorino), thinly sliced
Salt and fresh ground pepper
Optional: a handful of fresh microgreens
To make the galettes, whisk together the two flours, salt and cayenne pepper in a large mixing bowl. Dig a well in the middle. Add the water in small additions, ¼ cup (60 ml) at a time, as you stir with your hands until the dough comes together into a soft ball and no longer sticks to your hands. Do not over-knead and do not add in all the water if it is not needed. Let the dough rest for 15 minutes.
Divide the dough into eight equal parts. On a floured work surface, roll out each part into a 6- to 7-inch (15- to 18-cm) circle, about 3 millimeters thick. Set aside under a damp kitchen cloth while you prepare the filling.
To make the filling, heat a frying pan or skillet over medium heat. When hot, add the bacon strips in a single layer and cook for 3 to 4 minutes until brown on the bottom. You will need to work in batches. Flip the bacon strips and cook for 2 more minutes. Keep the drippings in the pan; do not discard. Transfer the cooked bacon strips to a sheet of paper towel to absorb the excess grease. Cook the bell pepper strips in the bacon drippings, about 8 minutes, until tender. Transfer the bell peppers to a paper towel. Discard the drippings but do not wash the pan, as you want it to be still lightly greased for frying up the galettes.
Fry each galette 1 minute per side, until cooked and colored with light-brown spots. In the pan, garnish each with 1 or 2 strips of bacon, 5 to 6 strips of red pepper and 2 small slices of cheese. Season with salt and ground pepper, to taste.
Garnish with some microgreens (if using) for a little peppery crunch. Fold in half, and enjoy immediately.