Family Best Time >> Food

Trilogy of tomato terrine with fresh goat cheese and dill, cucumber emulsion


Ingredients:1 terrine
  • Red tomato
    300 g
  • Green tomato
    300 g
  • Yellow tomato
    300 g
  • Fresh goat cheese
    200 g
  • Old-fashioned Meaux mustard
    2 tablespoons
  • Dill
    1
  • Olive oil
    4 tablespoons
  • Espelette pepper
    1
  • Salt, ground pepper
    1
  • Cucumber
    1 medium
  • Tomato sauce
    6 tablespoons
  • Rosemary
    1
  • Laurel leaf
    1
  • Flat parsley
    1


Preparation:
  • Preparation time:30 minutes


  • Mud the tomatoes, chop the dill, mash the fresh goat cheese with a fork then mix it with the Meaux mustard, add the dill, salt and pepper from the mill, add a good pinch of Espelette pepper , then olive oil (2 tablespoons).
  • Oil a terrine or galantine mould.
  • Cut the peeled tomatoes into thin slices and lay them on a cloth to dry them slightly.
  • Lay a layer of red tomatoes in the bottom of the terrine, cover with a layer of fromage frais with mustard, press down with a spoon, then repeat the operation with the green tomatoes and then with yellow tomatoes until all the ingredients are used up, ending with a layer of tomatoes.
  • Refrigerate for a minimum of 4 hours (2 hours if in verrines)
  • Deseed the cucumber without peeling it, mix and thicken with a little olive oil, salt and pepper from the mill.
  • To serve, place a slice of terrine, surround with a little tomato coulis and serve the rest in a sauce boat.
  • Garnish with bay leaf, thyme and flat-leaf parsley, rosemary.

Same process for a presentation in a verrine