Leek, tapenade and goat cheese terrine

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Leek, tapenade and goat cheese terrine
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vegetarian recipe
gluten free recipe
egg free recipe
oven free recipe
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The advice : Be careful with the assembly, take your time
Terrine de poireaux che%cc%80vre et tapenade 7
Terrine de poireaux che%cc%80vre et tapenade 6
Terrine de poireaux che%cc%80vre et tapenade 5
Terrine de poireaux che%cc%80vre et tapenade 4
Terrine de poireaux che%cc%80vre et tapenade 3
Terrine de poireaux che%cc%80vre et tapenade 2
Terrine de poireaux che%cc%80vre et tapenade 1

Ingredients :

  • 3 big leeks
  • 1/2 lbs of fresh goat cheese
  • Olive oil
  • Salt and pepper
  • 100 g of tapenade

Preparation :

  • 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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