Preparation time: 30-40 minutes
Cooking time: 30-40 minutes
Waiting time: 2 + 24 hours
Don't hesitate to drizzle the terrine generously with vinaigrette. The dish takes its inspiration from the classic "leeks vinaigrette."
To make this dish more elegant, sprinkle the top of each slice with a few truffle shavings. The subtle combination of goat cheese, leeks, olive oil and truffles is particularly successful.
This fresh summer dish demands a fruity, round elegant wine such as a Condrieu, Chassagne-Montrachet or even a Saint-Véran from Georges Duboeuf, served chilled.
- 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.
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