If you plan to make a terrine say for 4 guests, you’ll always have to deal with leftovers due to form sizes and minimum amounts from which upwards terrines make sense. For example from this tomato terrine you can cut 14 to 16 slices, much more than you need for the twisted caprese. Leftovers, or generally food should never be wasted, so here’s another idea for an appetizer with the tomato terrine.
In this recipe I paired the flavorful tomato terrine with grilled scallions and goat cheese espuma. This time I rubbed the spring onions with some olive oil. Thanks to the shininess from the oil and the slightly rotated charring the grilled scallions looked much more delicate as the last time. The recipe for the goat cheese espuma is a variation of the recipe from the cookbook delivered together with an iSi cream whipper.
Tomato Terrine, Goat Cheese Espuma and Grilled Spring Onion
- 6 red tomatoes
- 4 yellow tomatoes
- 1/2 tsp sea salt
- 1/2 tsp sugar
- 4 drops tabasco
- 10 leaves gelatine
- 10 sprigs thyme
- 1 sprig rosemary
- 2 bay leaves
- 1 big clove garlic
- 200 g fresh goat cheese
- 100 ml double cream
- 100 ml sour cream
- 16 spring onions / scallions
- freshly ground black pepper
- maldon sea salt
- mild olive oil
For the terrine
Blanch the red tomatoes shortly in hot water and peel them. Quarter and discard the pulp. Slice 1 big clove garlic very thinly. Sprinkle an ovenproof dish with mild olive oil, add 6 thyme sprigs, the rosemary, bay leaves, garlic slices, some salt and freshly ground black pepper. Distribute evenly, then add tomatoes with their cut side down, sprinkle with some olive oil and bake in 100°C / 210F oven for 2-3 hours until half dried.
Remove from the oven and let chill to room temperature. Carefully lift the tomatoes from their herb bed thereby removing any herbs or garlic slices. Drain the flavorful olive oil from the dish through a colander and press out as much oil from the herbs as possible. Reserve the oil for the vinaigrette or for another use (keeps really well in the freezer).
Wash and chop the yellow tomatoes. Add to a blender and blend until you get a smooth puree. Strain through a fine sieve to remove skin parts. Measure 300ml juice and gently heat in a pan with 1/2 tsp sea salt and 1/2 tsp sugar.
Soak the gelatine in cold water, press out the water and add the gelatine to the warm yellow tomato juice. Line a 26x8 cm / 10x3 inch terrine form with clingfilm and lay out a layer with half dried red tomatoes. Cover with yellow tomato juice and add another layer of red tomatoes. Cover with the rest of the yellow tomato juice. Carefully put the terrine in the fridge and allow to get solid. This usually takes 3-4 hours.
For the goat cheese espuma
Pick off the leaves from 4 thyme sprigs. Blend the goat cheese with the thyme leaves, sour cream and double cream. Season with salt and pepper, then strain through a fine sieve and discard leftovers. Fill in a cream whipper, screw on 1 cream charger and shake vigorously. Keep refrigerated.
For the grilled spring onions
Wash, then drain the spring onions on a paper towel. Discard the beard and trim spring onions to equal length. Rub with the reserved olive oil and grill from both sides in a hot grilling pan until nicely charred.
Place 1 slice of terrine on a plate and let it warm to room temperature for 10 minutes. Spray some espuma on a separate plate and using 2 spoons add 1 quenelle per plate. Place a hot spring onion inbetween and sprinkle with maldon sea salt.