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Recipe : ** Quark Cheese And Grilled Vegetables Terrine

Quark Cheese And Grilled Vegetables Terrine
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Course:
Main Dish

Practical information

  • Prep time
    30 min
  • Cooking
    1 h 15
  • Difficulty
    Very easy
  • Pause
    24 h
  • Ready in
    25 h 45
  • Price
    Friendly budget
  • Rate:
             
 
Serve with a light salad and baguette slices.
 

Categories

Recipe's Ingredients

  Quantities for people → Recalculate
  • 1 large red bell pepper, halved and seeded
  • 2 tomatoes, peeled, halved, seeded
  • fine salt and freshly ground black pepper, to taste
  • oil
  • ½ tablespoons coarsely chopped, fresh cilantro
  • ½ tablespoons coarsely chopped, fresh parsley
  • ½ tablespoons finely minced fresh chives
  • 150 g eggplant
  • 150 g zucchini
  • 5 g gelatin leaves, softened in cold water
  • 250 g fromage blanc (quark cheese)

  • Recipe preparation steps

  • 1
    Line a 450-gram terrine with plastic wrap and set aside.
  • 2
    Preheat broiler. Cut three or four 0.5" thick slices, lengthwise, from the eggplant and zucchini. (There should be sufficient slices of each to form a single layer in the terrine.) Brush the slices with olive oil. Place the slices on baking sheet. Cook the vegetable slices under the broiler for 5 to 10 minutes on each side until slightly brown. Set aside to cool on a plate.
  • 3
    Place the red pepper halves on a baking sheet and cook under the broiler until the skin is charred and the flesh is soft. Set aside on a plate to cook. Remove the skin when cool.
  • 4
    Preheat the oven to 320ºF. Place the tomato halves, round-side up, on a parchment-paper covered baking sheet. Sprinkle the tomato halves with a little salt and pepper. Bake for 30 to 45 minutes until soft. Set aside to cool.
  • 5
    Heat the cream slightly in a small saucepan. Drain the gelatin and dissolve in the cream. Whisk the cream mixture into the cheese. Mix in the herbs.
  • 6
    Carefully place a single layer of zucchini slices on the bottom of the terrine. Evenly spread one-third of the cheese mixture over the zucchini. Cover this with a layer of tomato slices. Spread another third of the cheese mixture over the tomatoes. Place a layer of red pepper over the cheese. Spread the last third of the cheese over the peppers. Finally, place a layer of the eggplant slices on top of the cheese.
  • 7
    Fold the loose edges of plastic wrap over the contents of the terrine. Refrigerate the terrine for at least 24 hours.
  • 8
    Unmold the terrine by lifting carefully on the loose edges of the plastic wrap. Unwrap the terrine and rewrap in new plastic wrap. Replace in the refrigerator until serving time. 9/. To serve, carefully slice the terrine into thick slices. Arrange the slices on serving plates.
  • Ready !