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.
175 K 3.5/5 (6 reviews)
6 hours 15 min.
Easy
7.75 €
6 people
12 IngredientsLast modified on: October 30th 2011
4 
5 tablespoons 
1 
300 g cream cheese
1 
50 g walnut kernels
Times for this recipe
Preparation: 1 hour 15 min.
Resting: 5 hours
All in all: 6 hours 15 min.
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.
Stage 2 - ⌛ 5 min.
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.
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.
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.
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 | 70 RDI=30 % | 50 RDI=4 % | 110 RDI=20 % | 1,410 RDI=70 % | 5,910 RDI: 70 % |
| 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 % |
How much will it cost?
- For 6 people : 7.80 €
- Per person : 1.30 €
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
Like these other recipes: Oriane's tuna rillettes , Cheese and tomato tart, Avocado with gravlax, Crunchy verrines, Surf and turf club sandwich, ... See them all 15
Walnut kernels
Like these other recipes: Chocolate thins with toasted nuts, Raw beetroot salad, Walnut paste, Granola, Caramelized apple and walnut cake, ... See them all 20
Olive oil
Like these other recipes: Risotto with zucchinis and cherry tomatoes, Cod loin with saffron, Quick prawn curry, Crispy potato and mushroom brik rolls, Confit of carrots with bacon, ... See them all 543
Tomato
Like these other recipes: Pan bagnat, Vegetable tian, Paella, Shakshuka, Hot tomato sauce, ... See them all 76
Other recipes you may also like
Potimarron (chestnut pumpkin) "au gratin"
We could almost say a "Parmentier" of potimarron: a layer of left over cooked chicken, covered with potimarron purée and cheese, put to brown in the oven. February 21th 2011277 K 24 1 hour 35 min.
Croute à thé
Under this strange name (literally "crust for tea") there hides a delicious cake in crusty sweet pastry, filled with a smooth almond mixture and icing sugar on top. It's an excellent cake for tea time, but it goes very well with fruit salad for example. May 5th 2021321 K 14.9 1 hour 15 min.
Fillet of pollack cooked in two stages
This pollack fillet is cooked in two stages: first pan-fried briefly to seal it and colour the outside, then baked gently in the oven in a parcel (en papillotte) on a bed of melting onions, julienne carrots and peas. This double cooking... January 23th 2011195 K4.7 1 hour 40 min.
Pain perdu
This is a sweet French version of "eggy bread": slices of bread soaked in a mixture of milk, cream, egg yolks and vanilla sugar, then pan-fried until golden. It's really simple and wickedly delicious! July 20th 2011180 K3.8 40 min.
Polenta
Polenta is made from maize meal and can be prepared in a number of ways. In this recipe, it is cooked in milk, then moulded and set before being fried. May 24th 2022224 K5 1 hour 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-30)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.