Tomato and cream cheese terrine


Tomato and cream cheese terrine
Tomatoes marinated in olive oil and lime, then arranged in alternating layers with cream cheese: one layer with herbs and the other with walnuts.
156 K 3.5/5 (6 reviews)
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Last modified on: October 30th 2011
For 6 people, you will need:

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Times for this recipe
Preparation: 1 hour 15 min.
Resting: 5 hours
All in all: 6 hours 15 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 40 min.
Tomato and cream cheese terrine
Prepare 4 tomatoes, cut into sticks, sprinkle with fine salt, and leave to stand for 1 hour in a sieve to drain off some of the juice.

Stage 2 - 5 min.
Tomato and cream cheese terrine
Prepare the marinade for the tomatoes: mix 5 tablespoons olive oil, salt, pepper and the juice of 1 lime.

Stage 3 - 1 hour
Tomato and cream cheese terrine
Tip the tomato sticks into the marinade, cover with stretch film and refrigerate for 1 hour.

Stage 4 - 5 min.
Tomato and cream cheese terrine
Meanwhile, prepare the cream cheese with herbs: mix half the 300 g cream cheese with 1 shallot chopped very finely, the chives and parsley, very little salt (depending on your cheese) and pepper. Check seasoning and set aside.

Stage 5 - 5 min.
Tomato and cream cheese terrine
Next prepare the cream cheese with walnuts: mix what is left of the 300 g cream cheese with 50 g walnut kernels roughly chopped, a little salt and plenty of pepper. Check seasoning and set aside.

Stage 6 - 2 min.
Tomato and cream cheese terrine
After marinating for an hour, tip the tomatoes into a sieve and drain thoroughly.

Stage 7 - 3 min.
Tomato and cream cheese terrine
Line the bottom of a small terrine dish with stretch film to make turning out easier.

Stage 8 - 3 min.
Tomato and cream cheese terrine
Arrange a first layer of tomatoes in the bottom of the dish.

Stage 9 - 3 min.
Tomato and cream cheese terrine
Cover with a layer of cheese with herbs.

Stage 10 - 3 min.
Tomato and cream cheese terrine
Add a second layer of tomatoes.

Stage 11 - 3 min.
Tomato and cream cheese terrine
Finish with a layer of cheese with walnuts.

Cover with stretch film and refrigerate for at least 4 hours or overnight if possible.

Stage 12 - 4 hours
Tomato and cream cheese terrine
Turn out onto a serving plate and slice to serve to your guests.

You can serve it as it is or with mayonnaise.
Remarks
Suitable cheeses include St-Moret and Gervais ("petit suisse" kind), or fresh goat's cheese. Whichever you choose, go easy on the salt, as these chesses are already salted.

To bring out the flavour of the nuts, you can dry roast them. Do this by putting them in the oven at 150°C (300°F) for 5 minutes. Leave them to cool completely before adding to the cheese.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe70 RDI=30 %50 RDI=4 %110 RDI=20 %1,410 RDI=70 %5,910 RDI: 70 %
Per 100 g6 RDI=3 %4 RDI=0 %10 RDI=2 %150 RDI=7 %620 RDI: 7 %
Per person10 RDI=4 %7 RDI=1 %20 RDI=3 %240 RDI=10 %990 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, Nuts
How much will it cost?
  • For 6 people : 7.80 €
  • Per person : 1.30 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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