Vegetable terrine to prepare in advance

Ingredients

For 6 servings

• •2 2 Courgette
• •2 2 Carrots
• •1 1 Red pepper(s)
• •1 1 Yellow pepper(s)
• •1 1 Eggplant
• •1 1 Yellow onion(s)
• •2 2 Garlic cover(s)
• •4 4 Egg(s)
• •20 cl 20 cl Thick fresh cream
• •150 g 150 g Fresh goat cheese
• •50 g 50 g Grated Parmesan
• •2 c. à café 2 c. Herbes de provence
• •2 c. à soupe 2 tablespoons Tuna marinated with olive oil
• •Salt
• •Black pepper
• •10 g 10 g Butter for mould
• •15 g 15 g Hatness

Method

1. 1.Preheating the oven
2. 2.Before starting the preparation, set your oven to 180°C (th.6) so that it is at the right temperature when baking the terrine. This step guarantees a homogeneous and perfect cooking of your dish as soon as it enters the oven.
3. 3.Preparation of vegetables
4. 4.Wash the zucchini, carrots, peppers and eggplant thoroughly. Peel the carrots and eggplant, peel the peppers. Cut all these vegetables into small dice. Thin the onion and chop finely garlic for more flavor.
5. 5.Cooking vegetables
6. 6.Sauté the dice of vegetables, onion and garlic in a skillet with a fillet of olive oil over medium heat. Cook for about 10 minutes until the vegetables are tender while remaining slightly crisp. Season with salt, pepper and add the Provence herbs.
7. 7.Preparation of apparatus
8. 8.In a large bowl, beat the eggs with the thick fresh cream. Stir in fresh goat cheese, grated parmesan and mix until a homogeneous preparation is obtained. Then add the well drained marinated tuna, then season with salt and pepper.
9. 9.Mounting in the mould
10. 10.Broken a cake mould generously, sprinkle it with breadcrumbs to prevent the burrow from fastening. Divide the cooked vegetables into the mould, then evenly pour the egg and cheese mixture over. Lightly tap the mould to fit well together.
11. 11.Cooking
12. 12.Bake the terrine for 45 minutes at 180°C. Check the cooking by planting the blade of a knife in the center: it must come out clean. If necessary, slightly prolong the cooking time while keeping in mind that the top does not color too much.
13. 13.fresh rest
14. 14.Let the terrine cool completely before placing it in the refrigerator, covered with food film. It should rest at least 6 hours, ideally overnight, in order to strengthen well and develop all its flavors.
15. 15.Service
16. 16.Gently remove the terrine on a serving dish. Squeeze her with a sharp knife. Serve well fresh, ideally accompanied by a crunchy salad seasoned with light dressing for an acidic and refreshing contrast.