With the weather on the Côte d’Azur starting to warm up, it is definitely time to say goodbye to slow cooked stews and hello to salads and vegetable-based recipes. The French love their terrines (a dish typically prepared by layering vegetables, fish or meat) and here is a delicious one that also includes sheep’s cheese. But of course, if you are dairy intolerant, you could leave it out.
Vegetable Terrine Recipe
Ingredients
- 500g fresh sheep’s cheese
- 2 cooked red peppers, peeled
- 2 eggplants
- 2 zucchinis
- 4 tomatoes
- 100ml liquid cream
- 4 gelatine sheets (4 × 2g)
- 1 bunch of herbs (chives, parsley, coriander)
- pesto
- olive oil
- salt and pepper
Preparation
- Wash and cut the zucchinis and eggplants into 1cm slices. Place them on a baking tray, brush with oil and season with salt, then put them under the oven grill and cook for 5 minutes on each side. Cut the peppers into strips.
- Preheat the oven to gas mark 4 (160°C / 320°F). Cut the tomatoes into 1cm slices, place them on an oiled baking tray, season with salt, and bake for 30 minutes.
- Soak the gelatine in cold water until softened, then squeeze out any excess water. Gently heat the cream over a low heat and stir in the gelatine until fully dissolved. In a bowl, whisk the drained cheese with the cream and gelatine mixture, and the chopped herbs. Season with salt and pepper.
- Line a 24cm loaf pan with plastic wrap.
- Arrange a layer of cooled eggplant, then add, in order, one-third of the cheese mixture, a layer of red pepper, a thin layer of pesto. Then the second third of the cheese, the cooled tomatoes, and finish with the remaining cheese. Press down, place the zucchini slices on top, and fold the plastic wrap over.
- Refrigerate the terrine and let it set for at least 24 hours.
- Turn out the terrine and slice it, preferably using an electric knife.
- Serve chilled with a tomato coulis (freshly made sauce) and a salad for a perfect light lunch. And don’t forget a crisp baguette.
Recipe inspired by Marie-Claire France.
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