- 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 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
