Cheese and tomato terrine with herbs

Name: Cheese and tomato terrine with herbs
Cook time: 30 min
Total time: 30 min
Yield: 10
Ingredients: 8 Tomatoes; 2 Onions; 1 Garlic clove; 3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 5 sheets Gelatine; 5 TABLESPOONS Whipped cream; 500 g Fresh goat cheese; 1 collar mixed herbs (tarragon, chervil, dill, chives); 7-10 Tbsp Sweet peppers; 7-10 Tbsp cherry tomatoes and chive straws; 7-10 Tbsp Cling film

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 10

8 Tomatoes
2 Onions
1 Garlic clove
3 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
5 sheets Gelatine
5 TABLESPOONS Whipped cream
500 g Fresh goat cheese
1 collar mixed herbs (tarragon, chervil, dill, chives)
7-10 Tbsp Sweet peppers
7-10 Tbsp cherry tomatoes and chive straws
7-10 Tbsp Cling film

Directions

1
Carve tomatoes crosswise, blanch with boiling water, let stand briefly. Quench tomatoes, peel skin. Cut tomatoes into quarters and remove seeds. Cut flesh into small cubes. Peel and finely dice onions and garlic. Heat oil in a pan. Saute the tomatoes, onions and garlic over medium heat, stirring occasionally, until a relatively dry puree is obtained. Remove pan from heat and season with salt and pepper. Soak 2 sheets of gelatine in cold water, squeeze them out and dissolve in the puree
2
Soak 3 sheets of gelatine in cold water. Heat the cream and 100 g cream cheese while stirring. Squeeze the gelatine and dissolve in it. Stir in 400 g cream cheese. Wash the herbs, shake dry, chop and stir into the cream cheese mixture, season with paprika and salt
3
Line a box form (base approx. 8 x 22 cm) with foil. Alternately lay 2 layers of cheese cream and tomato puree on top of each other Cover with foil and chill for at least 6 hours. To serve, turn out of the mould and cut into slices. Garnish with cherry tomatoes and chives
4
waiting time approx. 6 hours