© Peggy Faure
Fourme cheese, broad bean and verbena tacos
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
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