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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.

145K 6 3.5

Last modified on: October 30^th 2011

Keywords for this recipe:

For 6 people, you will need:

1 4 tomatoes
2 5 tablespoons olive oil
3 1 lime
4 300 g cream cheese
5 1 shallot
6 parsley
7 chives
8 50 g walnut kernels
9 fine (or table) salt
10 pepper
11 salt
12 pepper
Total weight: 960 grams

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Resting	Start to finish
1 hour 12 min.	5 hours	6 hours 12 min.

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Step by step recipe

Stage 1 - 40 min.

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.

Prepare the marinade for the tomatoes: mix 5 tablespoons olive oil, salt, pepper and the juice of 1 lime.

Stage 3 - 1 hour

Tip the tomato sticks into the marinade, cover with stretch film and refrigerate for 1 hour.

Stage 4 - 5 min.

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.

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.

After marinating for an hour, tip the tomatoes into a sieve and drain thoroughly.

Stage 7 - 3 min.

Line the bottom of a small terrine dish with stretch film to make turning out easier.

Stage 8 - 3 min.

Arrange a first layer of tomatoes in the bottom of the dish.

Stage 9 - 3 min.

Cover with a layer of cheese with herbs.

Stage 10 - 3 min.

Add a second layer of tomatoes.

Stage 11 - 3 min.

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

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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,411 Kcal or 5,908 Kj	67 gr	47 gr	106 gr
71 %	26 %	4 %	16 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
147 Kcal or 615 Kj	7 gr	5 gr	11 gr
7 %	3 %	<1 %	2 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
235 Kcal or 984 Kj	11 gr	8 gr	18 gr
12 %	4 %	1 %	3 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk, Nuts

How much will it cost?

For 6 people : 7.75 €
Per person : 1.29 €

Change currency:

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)

	Cream cheese: You can check-out other recipes which use it, like for example: Spinach and cashew brik rolls, Summery cheese on toast, Baker's chicken and potato tart, Red endive appetizers, Surf and turf club sandwich, ... All
	Walnut kernels: You can check-out other recipes which use it, like for example: Beetroot and black radish salad, Baked Camembert with Walnuts, Apple Strudel, Walnut short bread, Special Cheese and Walnut Sticks, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Quick chicken curry, Avocado with Sautéed Prawns , Provençal remoulade sauce, Polpete, Endive and beer soup, ... All
	Tomato: You can get more informations, or check-out other recipes which use it, for example: Mixed salad stack, Mixed tomato salad, Tabbouleh, Ratatouille confite, Tomato meat balls, ... All

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