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Vegetarian, South and mountains

Basque corn cakes with sheep’s cheese and green salad

Basque corn cakes with sheep's cheese are stuffed cornmeal flatbreads from the Basque Country, serving 4 people, ready in 35 minutes, rated easy, for about €2.00 per person. The key to success is a soft dough kneaded with warm water and cheese sliced thin so it melts quickly between the two cakes.

Tonight, Basque corn cakes stuffed with melted sheep's cheese, simple to make and great with a crisp green salad.

Basque corn cakes with sheep’s cheese and green salad
Total time
35 min
Difficulty
Easy
Cost per person
€2.00
Calories per person
480 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall
The kids
They generally like it

A taloa is a Basque cornmeal flatbread, dense in texture and lightly toasted as it cooks. Stuffed with melted sheep's cheese like Ossau-Iraty, it turns into a full meal, crisp outside, melty inside, with a touch of Espelette pepper that wakes up the flavor without much heat.

It's a dish that works for kids and adults alike, great for a weeknight dinner when you have a bit of time to spare, or for a summer lunch with a crisp green salad on the side. Mon Chou loves this recipe for how hands on and shareable it is.

The ingredients

4 people

Pantry

  • Fine cornmeal 300 g
  • Warm wateroften in the pantry 30 cl
  • Espelette pepperoften in the pantry 1 pinch
  • Olive oiloften in the pantry 2 tbsp
  • Vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Sheep's cheese (such as Ossau-Iraty) 250 g

Fruits and vegetables

  • Green salad 1

Allergens Lactose

The step by step recipe

  1. Mix the cornmeal, salt, and warm water into a soft dough, then let it rest. 10 min

    Add the water little by little, the amount varies depending on the flour.

  2. Shape the dough into 8 balls and flatten them into thin cakes between two sheets of parchment paper.

    The paper keeps the dough from sticking to the rolling pin.

  3. Dry fry the cakes in a hot skillet, 3 minutes per side. 12 min

    They're ready when small golden spots appear.

  4. Top half the cakes with slices of sheep's cheese, sprinkle with Espelette pepper, and cover with the remaining cakes.

    Cut the cheese thin so it melts quickly.

  5. Put the taloas back in the skillet until the cheese melts, then serve with the dressed salad. 4 min

    Press down with a spatula to seal the two cakes together well.

Our tips to get it right

  • Work the dough on a surface lightly dusted with cornmeal so it doesn't stick without drying it out.
  • Keep cooked cakes under a kitchen towel while you make the rest, they stay pliable for filling.
  • Pick a sheep's cheese that isn't too aged, it melts more easily and stays stretchy when cooked.

The variations

  • Swap the Ossau-Iraty for Comté or Emmental if you don't have sheep's cheese on hand.
  • Add a few slices of Bayonne ham inside for a heartier, non vegetarian version.
  • For kids, skip the Espelette pepper and serve the cakes plain with just the melted cheese.

What to serve it with

  • Crisp, well dressed green salad
  • Thin slices of Bayonne ham
  • A glass of Basque cider

Storage

Cooked taloas keep for 2 days in the fridge in a sealed container. Reheat them in a skillet over low heat so the cheese melts again without drying out the cake. Freezing isn't recommended, it affects the texture of the cornmeal dough.

Questions about this dish

Can you make the taloa dough ahead of time?

Yes, you can make it a few hours ahead and let it rest under a damp towel at room temperature. It will still roll out just as easily.

What cheese can replace Ossau-Iraty?

Comté, Emmental, or any good melting pressed cheese works well. The key is cutting it into thin slices so it melts quickly between the cakes.

Why does my dough crack when I roll it out?

This usually means the water was too cold or not enough was used. Knead with warm water and add it gradually until the dough feels soft and elastic.

Are taloas good for kids?

Yes, the melted cheese makes this a dish kids usually enjoy. You can simply leave out the Espelette pepper for a milder version.

How long does it take to make Basque corn cakes with melted sheep's cheese and a green salad?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in Basque corn cakes with melted sheep's cheese and a green salad?

About 480 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does Basque corn cakes with melted sheep's cheese and a green salad cost?

About €2.00 per serving, or €8.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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