Best 2 Provencal Vegetable And Goat Cheese Terrine Recipes

Provence, a region of southeastern France, is known for its beautiful landscapes, charming towns, and delectable cuisine. When thinking of the Provençal cuisine, one dish that immediately comes to mind is the Provençal vegetable and goat cheese terrine. This savory and aromatic dish is a true representation of the region's vibrant flavors and culinary traditions. With its colorful layers of roasted vegetables, creamy goat cheese, and fragrant herbs, the Provençal vegetable and goat cheese terrine is not only a delight to the palate but also a feast for the eyes. Whether you're a seasoned cook or a novice in the kitchen, this article will guide you through the process of creating a stunning and flavorful Provençal vegetable and goat cheese terrine, perfect for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

PROVENCAL VEGETABLE TIAN

Provencal Vegetable Tian image

Make the summer season last a little longer with a languorous Provencal meal and an uncomplicated menu full of bright flavors.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 1h25m

Number Of Ingredients 9

Ingredients

6 tablespoons extra-virgin olive oil, divided
2 cups thinly sliced leeks, white and pale-green parts only, rinsed well (1 large leek)
1 Yukon Gold potato (8 ounces), sliced 1/4 inch thick
Coarse salt and freshly ground pepper
1 small eggplant (12 ounces), trimmed and sliced 1/4 inch thick
1 large zucchini (8 ounces), sliced 1/4 inch thick
3 large beefsteak tomatoes, sliced 1/4 inch thick
1/4 cup pitted Kalamata olives, pitted and roughly chopped
2 teaspoons fresh thyme leaves, divided, plus more for garnish

Steps:

Preheat oven to 450 degrees. Drizzle 1 tablespoon oil in a shallow 2-quart baking dish. Layer half the leeks in dish, then cover with half the potato; season with 1/2 teaspoon salt and a pinch of pepper. Top with a layer each of half the eggplant, half the zucchini, and half the tomatoes; season with 1/2 teaspoon salt and a pinch of pepper. Scatter with half the olives and half the thyme. Drizzle with 2 tablespoons oil. Repeat layering and seasoning with remaining vegetables. Drizzle with remaining oil, and cover loosely with foil.
Bake 20 minutes, then remove foil. Press vegetables down with a spatula, and bake until potato is tender and edges are well caramelized, about 45 minutes more. Let cool 10 minutes before slicing.

PROVENCAL VEGETABLE AND GOAT CHEESE TERRINE

Provencal Vegetable and Goat Cheese Terrine image

Categories Food Processor Appetizer Broil Vegetarian Cream Cheese Eggplant Zucchini Chill Thyme Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 6

Number Of Ingredients 11

Ingredients

2 red bell peppers
1 large eggplant, cut lengthwise into 3/8-inch-thick slices
Olive oil
2 large zucchini, cut lengthwise into 1/4-inch-thick slices
1 11-ounce package soft mild goat cheese (such as Montrachet), room temperature
3 tablespoons olive oil
2 tablespoons chopped fresh thyme
1 large bunch fresh arugula, chopped
1/2 cup chopped pitted brine-cured olives (such as Niçoise or Kalamata)
Fresh arugula leaves
French bread

Steps:

Char peppers over gas flame or in broiler until blackened on all sides. Place in bag and let stand 10 minutes. Peel and seed peppers. Cut into 1/2-inch pieces.
Preheat broiler. Brush both sides of eggplant with oil. Season with salt and pepper. Broil until cooked through and golden, about 3 minutes per side. Drain on paper towels. Brush both sides of zucchini with oil. Season with salt and pepper. Broil until cooked through, about 3 minutes per side. Drain on paper towels.
Puree cheese in processor until smooth. With machine running, add 3 tablespoons oil through feed tube. Add bell peppers; process using on/off turns until peppers are coarsely chopped and cheese mixture begins to color. Add thyme. Season with salt and pepper.
Line 9x5-inch glass loaf pan with plastic, leaving 4-inch overhang. Place single layer of zucchini in bottom of pan, covering completely and trimming to fit. Spread 1/3 of cheese mixture over. Top with 1/3 of chopped arugula and 1/3 of olives. Cover with single layer of eggplant, trimming to fit. Spread 1/3 of cheese over, top with 1/3 of chopped arugula and 1/3 of olives. Repeat with remaining zucchini, cheese, chopped arugula and olives. Finish with layer of eggplant. Fold plastic over to cover; press down gently on eggplant. Cover; chill until firm, at least 6 hours. (Can be made 2 days ahead. Keep chilled. Let stand at room temperature 30 minutes before serving.)
Line platter with arugula leaves. Open plastic wrap on top of terrine. Unmold terrine onto platter, lift off pan and peel off plastic. Serve with bread.

Tips:

Use fresh, seasonal vegetables. This will ensure that your terrine is packed with flavor.
Don't overcook the vegetables. They should be tender but still have a bit of a bite.
Use a good quality goat cheese. This is the star of the show, so make sure it's delicious.
Press the terrine firmly. This will help it hold its shape when you slice it.
Chill the terrine for at least 4 hours before serving. This will allow the flavors to meld and the terrine to set.

Conclusion:

This Provencal vegetable and goat cheese terrine is a delicious and elegant dish that is perfect for any occasion. It's easy to make and can be tailored to your own preferences. So next time you're looking for a vegetarian main course or appetizer, give this recipe a try.