Fourme cheese, broad bean and verbena tacos

2/22/24, 8:30 AM

Instead of corn tortillas, buckwheat is used here, and the avocado guacamole is replaced by a bean version. An original recipe for those who want a change from the classic taco.

This recipe from Benjamin Gagnaire, chef at La Fleur au Fusil in Saint-Étienne, is taken from the 2024 edition ofLivre 109: Le sang neuf de la gastronomie française. Discover the ingredients and preparation steps to make it a breeze.

Serves 6
Preparation time: 1 h
Cooking time: 30 min
Resting time: 2 h

Ingredients for the fourme tacos

For the buckwheat tacos

330 g buckwheat flour
75 cl water
10 g coarse salt
1 egg

For the broad bean and verbena guacamole

1.5 kg green beans
½ bunch fresh verbena
2 tbsp. yoghurt
1 clove garlic
Guacamole spices
1 tbsp. olive oil

For the garnish

2 tomatoes
1 red spring onion
½ bunch fresh verbena
½ bunch parsley
1 tablespoon olive oil
1 small spring fennel
½ bunch radishes
A few blackcurrant berries
¼ of Fourme de Montbrison cheese

Steps for the Fourme tacos

Make the tacos: prepare the galette dough by mixing all the ingredients. Leave to rest for at least 2 hours.
Lightly fry the patties, about 10 cm in diameter, in a frying pan. Place them on a metal tube (or, failing that, on a piece of aluminum foil or the edge of a dish). Bake for 10 min on the grill at 200°C. The patties should be crisp. Leave to rest on the tube.
Prepare the guacamole: shell the beans, cook in boiling salted water for 7 min, then plunge them immediately into iced water to cool. Peel them.
Blend the yoghurt with the garlic and olive oil, reserving some for the dressing. Mix the rest with the broad beans and verbena leaves, seasoning to taste. Set aside in a cool place.
Prepare the garnish: coarsely chop the tomatoes, onion, verbena leaves and half the parsley with a knife. Add the olive oil, season with salt and pepper and set aside.
Finely chop the fennel and radishes. Slice the quarter of fourme cheese.
To serve: place a generous spoonful of guacamole on top of a taco. Top the bottom with the tomato mixture. Alternate with the fennel, radishes and fourme cheese. Finish with the blackcurrant, garlic yoghurt and remaining chopped parsley.

Chef's antigaspi tip:

" If you have any leftover galettes, or if they broke during cooking, feel free to use them as dips with the rest of the guacamole! "

More info:

La Fleur au Fusil, 7 rue Camille Colard, 42000 Saint-Étienne , France
12/20 in the Livre des 109
Read Gault&Millau's review of La Fleur au Fusil

These recipes might interest you

Easy

Arctic char and green asparagus

This springtime fish and asparagus dish from chefs Alicia Chardon and Florian Braissand is enhanced by a verjuice and wild garlic reduced cream.

More information

Chef Alicia Chardon ET FLORIAN BRAISSAND

Restaurant La Table Floralie
73100 AIX-LES-BAINS

Easy

White asparagus, smoked tarama and asparagus-hazelnut milk

Want to cook asparagus differently? Chef Mathieu Moity proposes a recipe in which asparagus is served with fish roe, asparagus-hazelnut milk and a virgin sauce.

Read