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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.

166 K 3.5/5 (6 reviews)

6 hours 15 min. difficulté

Easy

7.75 €

3 people

12 Ingredients

Last modified on: October 30^th 2011

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For 3 people, you will need:

1 2 tomatoes
2 2.5 tablespoons olive oil
3 ½ lime
4 5.3 oz cream cheese
5 ½ shallot
6 parsley
7 chives
8 0.9 oz walnut kernels
9 fine (or table) salt
10 pepper
11 salt
12 pepper

Change to the quantities for:

2 people 3 people 6 people 12 people 18 people

Change measures:

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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.

Prepare 2 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 2.5 tablespoons olive oil, salt, pepper and the juice of ½ 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 5.3 oz cream cheese with ½ 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 5.3 oz cream cheese with 0.9 oz 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

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	30 RDI=10 %	20 RDI=2 %	50 RDI=8 %	710 RDI=40 %	2,950 RDI: 40 %
Per 100 g	6 RDI=3 %	4 RDI=0 %	10 RDI=2 %	150 RDI=7 %	620 RDI: 7 %
Per person	10 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 3 people : 3.90 €
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.

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