Best Summer Tomato Terrine Recipes

SUMMER TOMATO TERRINE

Steps:

• Bring large pot of water to boil. Using slotted spoon, dip tomato in for a few seconds and remove. Repeat until skin cracks, and set aside to cool. Repeat with remaining tomatoes. Slip skins off, and cut tomatoes in half. Remove cores and seeds. Cut flesh into 1/4-inch dice, and place in large bowl.
• In a small sauté pan over low heat, heat 1 tablespoon oil and sauté garlic just until softened, not browned. Add to tomatoes with onion, vinegar and remaining oil. Season with salt and pepper. Toss to mix well.
• Line an 11 1/2-by-4-by-3-inch terrine with plastic wrap. Remove crust from bread, and cut loaf lengthwise to make a slice 1/4 inch thick to fit bottom of mold. (If necessary, use more than one slice, fitting them together in an even layer.) Spoon a third of the tomatoes evenly across bread, and sprinkle with a third of the parsley.
• Top with another 1/4-inch layer of bread. Add a third of the tomatoes and a third of the parsley. Repeat with last layers of bread, tomato and parsley, and top with bread. Spread any juices over bread. Cover with plastic, and place brick or similar weight on top. Refrigerate overnight.
• To serve, lift terrine from mold and remove plastic wrap. Using a serrated knife, cut terrine into slices 1/2-inch thick. Serve 2 as side dish, or 3 as first course.

SUMMER VEGETABLE TERRINE

Steps:

• Roast beets:
• Put oven rack in middle position and preheat oven to 450°F.
• Trim beets, leaving 1/2 inch of stems intact. Divide between 2 sheets of heavy-duty foil and wrap foil to enclose beets. Roast in a shallow baking pan until very tender, 1 to 1 1/2 hours. Let steam in foil 15 minutes, then peel beets and cut into 1-inch-wide wedges if large. Season with salt and pepper.
• Make gelatin mixture while beets roast:
• Halve leeks lengthwise, then coarsely chop. Wash leeks in a bowl of water, agitating them, then lift out with a slotted spoon and transfer to a 3-quart saucepan. Add carrots to leeks along with sliced celery, shallots, wine, salt, peppercorns, and 3 cups cold water and bring to a boil, then reduce heat and simmer, uncovered, 30 minutes.
• Add celery leaves, herb stems, and coarse parts of chives and simmer 10 minutes. Pour stock through a fine-mesh sieve into a 1-quart glass measure or heatproof bowl, discarding solids. If stock measures more than 2 1/2 cups, return to saucepan and boil until reduced to 2 1/2 cups, about 10 to 15 minutes. If there is less, add water. Season with salt and pepper.
• Stir gelatin into remaining 1/4 cup cold water and let stand 1 minute to soften, then add to hot stock, stirring until dissolved. Set aside.
• Prepare beans:
• Boil haricots verts and wax beans in separate batches in a 5- to 6-quart pot of boiling salted water, uncovered, until very tender, 6 to 7 minutes per batch, transferring with a slotted spoon to a bowl of ice and cold water to stop cooking. Drain in a colander and pat dry. Transfer to a large bowl and season with salt and pepper.
• Assemble terrine:
• Very lightly oil terrine, then line long sides and bottom with a sheet of plastic wrap, smoothing out any wrinkles and allowing at least 2 inches of overhang on each side. Pour about 1/2 cup gelatin mixture into terrine and quick-chill in freezer until just set, about 10 minutes.
• Lay one third of beans lengthwise over set gelatin layer. Sprinkle with one third of chopped herbs (including chives), then loosely top with half of beets, leaving some space between them (for gelatin to fill and hold vegetables together). Repeat layering with half of remaining beans and herbs and all of beets, then end with a third layer of beans and herbs. Stir remaining gelatin mixture again, then slowly pour in all but 1/2 cup (reserve remainder at room temperature), pushing down vegetables if necessary to just cover with gelatin mixture. Chill, uncovered, until top is set, 1 1/2 to 2 hours.
• If reserved 1/2 cup gelatin mixture has begun to set, heat until just liquefied but not hot, then pour over set terrine. Chill until firm, about 2 hours.
• To serve:
• Run a thin knife along short sides (ends) of terrine, then invert terrine onto a cutting board, gently pulling on plastic overhang to help unmold (discard plastic wrap). Carefully cut terrine with a very sharp knife into 8 slices, transferring each slice to a plate as cut, using a metal spatula to hold outside of each slice steady. Drizzle oil (1/4 cup) around plates and sprinkle fleur de sel and pepper over oil and terrine.

TOMATO TERRINE

Steps:

• Drain the tomatoes from oil, remove cores and discard skin. In a sauté pan, heat to a boil 2 cups of tomato water with the lemongrass and thyme. Off the heat, stir in the gelatin, then the vinegar. Add the tomatoes to the water, then place the pan in a bowl of ice to cool.
• When the liquid begins to set, lay tomatoes, cut side up, in a plastic wrap-lined terrine or loaf pan. Continue filling until you've used all the tomatoes. Pour a thin layer of tomato water over the tomatoes. Refrigerate overnight. To serve, unmold and slice with a bread knife.

SUN-DRIED TOMATOES AND CHEESE TERRINE

Steps:

• Line a 9 x 5 x 3-inch loaf pan with plastic wrap, draping the wrap over the sides and ends of the pan (Just like lining a shoe box with tissue paper).
• Spread one cup of the Fontina cheese on the bottom of prepared pan, covering entire surface.
• In a small bowl, use a fork to combine the cream cheese and goat cheese, mixing thoroughly.
• Spread half the cream cheese mixture over Fontina cheese layer.
• Spread half the pesto over cream cheese layer.
• Spread half the sun-dried tomatoes over pesto layer.
• Sprinkle half the pine nuts over tomato layer. Press down lightly with your hands.
• Sprinkle one cup Fontina over pine nuts.
• Repeat all layers , ending with a layer of Fontina cheese on top. Your loaf will be about 3" high.
• Fold plastic wrap over surface of cheese and cover pan with aluminum foil. Refrigerate until ready to serve, or freeze for up to one month. To defrost, remove from freezer and let stand at room temperature for about 8 hours.
• When ready to serve. Unwrap top of loaf pan and invert the pan onto a platter. Lift pan up and remove foil and plastic wrap.
• Serve with crackers or pita bread wedges.

HEIRLOOM TOMATO TERRINE

Steps:

• Make vegetable broth:
• Core tomatoes and cut a shallow X in bottom of each, then blanch tomatoes in boiling water 10 seconds. Transfer with a slotted spoon to an ice bath to stop cooking.
• Peel tomatoes using tip of a small paring knife, reserving skins. With tomatoes standing on stem ends, cut off outer layer of flesh (follow curve of tomato) from each side, leaving seedy interior and reserving flesh and interior (with juices) separately.
• Make gelatin mixture:
• Very lightly oil terrine, then line long sides and bottom with a sheet of plastic wrap, smoothing any wrinkles and allowing at least 2 inches of overhang on each side.
• Whisk gelatin into cooled 1/2 cup broth and let stand 5 minutes for gelatin to soften. Add to hot broth, stirring until gelatin has dissolved. Put gelatin mixture in a metal bowl and quick-chill by setting bowl in an ice bath and stirring occasionally until cool.
• Stir herbs into cooled gelatin mixture and continue to stir (in ice bath) until it has a syrupy consistency.
• Assemble terrine:
• Pour enough gelatin mixture into terrine to come 1/4 inch up sides. Put terrine in freezer 10 minutes to set gelatin.
• Completely cover set gelatin with a layer of tomato, rounded sides down. Pour a little of cooled (but not set) gelatin mixture over tomatoes to just cover them. Continue layering tomatoes and gelatin mixture. (Work quickly to keep gelatin mixture from setting; if it begins to set, remelt over barely simmering water, then quick-chill in ice bath, stirring gently, until syrupy.) Pour a final layer of gelatin mixture over top, letting it seep into spaces between tomatoes (make sure gelatin mixture covers tomatoes).
• Pour any remaining gelatin mixture into a shallow bowl and chill separately. Gently push down on surface of terrine to make sure there aren't any air pockets, then chill in refrigerator, covered, at least 8 hours.
• Run a thin knife along short sides (ends) of terrine, then invert onto a cutting board or a platter, gently pulling on plastic overhang to help unmold (discard plastic wrap). Carefully slice terrine with an electric knife or a very sharp thin knife, using a metal spatula to hold outside of each slice steady and transferring each slice to a plate. Drizzle with a little olive oil and sprinkle with sea salt. Chop extra gelatin (from bowl) and serve on the side.