- Wash and tie up the leeks and cook in boiling salted water until very tender.
- Cut them up to the green part, to fit the length of the terrine. Refresh in ice water. Drain for two hours, weighted down to extract the water.
- Hull the tomatoes and cut into small dice. Season with olive oil and chopped herbs.
- Heat the broth and add the gelatin leaves that have been softened in cold water. Let cool.

- Line the terrine with plastic wrap; pour in a layer of aspic then line the bottom and sides with leeks, alternating white and green ends;
- add a first layer of diced tomato and a row of goat cheese in the center;
- continue with a layer of aspic, a layer of tomatoes and fill the mold with the remaining leeks and aspic;
- press down on the terrine to remove the excess aspic.

- Refrigerate for 24 hours;
- when the terrine is set, unmold onto a board and wrap in plastic wrap so you can cut it more easily;
- using an electric knife, slice into 2-3 cm (1") slices.

- Spoon about 60-70 ml (5-6 tbsp.) viniagrette onto the plate with each slice of terrine (oil, vinegar, salt and freshly ground pepper).
- Sprinkle with some diced fresh tomatoes, chervil sprigs and chopped chives.
- Add a few young leeks for garnish, placing them on the plate around the terrine.