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.
165 K 3.5/5 (6 reviews)
6 hours 15 min.
Easy
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: Baker's chicken and potato tart, Avocado and smoked salmon terrine , Summery cheese on toast, Red endive appetizers, Crunchy verrines, ... See them all 15
Walnut kernels
Like these other recipes: Cookies of the Camisards, Apple Strudel, Chocolate mendiants, Walnut short bread, Pears and caramelised walnut samosas , ... See them all 20
Olive oil
Like these other recipes: Feta and spinach brik pie, Eggs with tomatoes and courgettes, Jerusalem artichoke purée with leeks, Brussels sprouts salad with smoked trout and Comté cheese, Koulibiak in pie dish, ... See them all 526
Tomato
Like these other recipes: Italian toast, Vegetable pie, Hamburgers, Piedmont salad, Breton Sandwich, ... See them all 74
Other recipes you may also like
Lime meringue tart
For this delicious tart, you will see how the crisp, sweet pastry is the perfect foil for the distinct taste and slight sharpness of the lime filling and, of course, the smoothness of the Italian meringue topping.July 1st 201843 K 1 hour 55 min.
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.January 1st 2025297 K 24.5 3 hours 8 min.
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.February 21th 2011332 K 14 40 min.
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...December 31th 20111.67 M 74.3 4 hours 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
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.