Leek, tapenade and goat cheese terrine

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I did it, Yummy !

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30 min Preparation

20 min Cooking

2 h Waiting

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The advice : Be careful with the assembly, take your time

seasons

Seasons are given for information only. Some fruits and vegetables can often extend their seasonality, depending on varietals and localities, inquire.

4 seasons

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.