Leek, tapenade and goat cheese terrine
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The advice : Be careful with the assembly, take your time
Seasons are given for information only. Some fruits and vegetables can often extend their seasonality, depending on varietals and localities, inquire.
- 3 big leeks
- 1/2 lbs of fresh goat cheese
- Olive oil
- Salt and pepper
- 100 g of tapenade
- Cut leeks in big slices of 5 to 6 cm (depending on the size of your terrine)
- Then, cut leeks slices in 4 (like in the picture).
- Steam leeks for 20 minutes, they should be well cooked. Let them be cold.
- Put a plastic film in the terrine.
- In a bow, mix goat cheese, olive oil and salt.
- For the assembly : in the terrine, add the layer one by one : one leeks layer, salt, 1 goat cheese layer, 2nd leeks layer (+salt), 1 tapenade layer, again leek, goat cheese and leek to finish.
- Let the terrine be cold in the fridge for at least 2 hours.
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