|Preparation||Resting||Start to finish|
|1 hour 12 min.||5 hours||6 hours 12 min.|
|1||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.|
|2||Prepare the marinade for the tomatoes: mix 5 tablespoons olive oil, salt, pepper and the juice of 1 lime.|
|3||Tip the tomato sticks into the marinade, cover with stretch film and refrigerate for 1 hour.|
|4||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.|
|5||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.|
|6||After marinating for an hour, tip the tomatoes into a sieve and drain thoroughly.|
|7||Line the bottom of a small terrine dish with stretch film to make turning out easier.|
|8||Arrange a first layer of tomatoes in the bottom of the dish.|
|9||Cover with a layer of cheese with herbs.|
|10||Add a second layer of tomatoes.|
|11||Finish with a layer of cheese with walnuts.|
Cover with stretch film and refrigerate for at least 4 hours or overnight if possible.
|12||Turn out onto a serving plate and slice to serve to your guests.|
You can serve it as it is or with mayonnaise.