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Tomato and cream cheese terrine

Name: Tomato and cream cheese terrine
Prep time: 6 h 12 min
Total time: 6 h 12 min
Yield: 6 people
Cuisine: French
Ingredients: 4 tomatoes; 5 tablespoons olive oil; 1 lime; 300 g cream cheese; 1 shallot; Parsley; Chives; 50 g walnut kernels; Fine (or table) salt; Pepper; Salt; Pepper

Tomatoes marinated in olive oil and lime, then arranged in alternating layers with cream cheese: one layer with herbs and the other with walnuts.

183 K 3.5/5 (6 reviews)594581

Duration

6 hours 15 min.

Difficulty

Easy

Last modified on: October 24^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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: 955 grams

Times for this recipe

Preparation

1 hour 15 min.

Resting

5 hours

All in all

6 hours 15 min.

Preparation 1 hour 15 min.

Resting 5 hours

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

Step 1 - ⌛ 40 min.

Tomato and cream cheese terrine : Step 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.

Step 2 - ⌛ 5 min.

Tomato and cream cheese terrine : Step 2

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

Step 3 - ⌛ 1 hour

Tomato and cream cheese terrine : Step 3

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

Step 4 - ⌛ 5 min.

Tomato and cream cheese terrine : Step 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.

Step 5 - ⌛ 5 min.

Tomato and cream cheese terrine : Step 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.

Step 6 - ⌛ 2 min.

Tomato and cream cheese terrine : Step 6

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

Step 7 - ⌛ 3 min.

Tomato and cream cheese terrine : Step 7

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

Step 8 - ⌛ 3 min.

Tomato and cream cheese terrine : Step 8

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

Step 9 - ⌛ 3 min.

Tomato and cream cheese terrine : Step 9

Cover with a layer of cheese with herbs.

Step 10 - ⌛ 3 min.

Tomato and cream cheese terrine : Step 10

Add a second layer of tomatoes.

Step 11 - ⌛ 3 min.

Tomato and cream cheese terrine : Step 11

Finish with a layer of cheese with walnuts.

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

Step 12 - ⌛ 4 hours

Tomato and cream cheese terrine : Step 12

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.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	7 g RDI=11 %	5 g RDI=2 %	10 g RDI=14 %	142 kcal RDI=7 %	595 kJ RDI=7 %
Per person	11 g RDI=17 %	8 g RDI=3 %	17 g RDI=23 %	226 kcal RDI=11 %	946 kJ RDI=11 %
Whole recipe	67 g RDI=103 %	47 g RDI=18 %	100 g RDI=137 %	1,356 kcal RDI=68 %	5,675 kJ RDI=68 %