Recipe: Roasted Vegetable and Goat Cheese Terrine

Roasted Vegetable and Goat Cheese Terrine
Dimitri/rec.food.cooking/2001
Makes 1 (9x5x3 inch) terrine

12 large ripe plum tomatoes
1/2 tsp. coarse (kosher) salt
3 medium eggplants (2 lb.), peeled and sliced lengthwise 1/8 inch thick
1/2 cup olive oil
Table salt and freshly ground pepper
3 medium zucchini (1 1/2 lb.), sliced lengthwise 1/8-inch thick
3 medium yellow squash (1 1/2 lb.) sliced lengthwise 1/8-inch thick
3/4 lb. fresh goat cheese
2 eggs, beaten
2 oz. prosciutto, minced (optional)
1 tsp. chopped fresh rosemary
1 tsp. chopped fresh sage
1 tsp. chopped fresh thyme

Preheat the oven to 200 degrees.

Using a small sharp knife, core the tomatoes and halve them lengthwise. Arrange them on a baking sheet in a single layer and sprinkle with the coarse salt.

Bake for 6 hours. Let cool, then refrigerate overnight.

Preheat the oven to 400 degrees.

Lay the eggplant slices on 2 baking sheets. Brush lightly with some of the olive oil and season with salt and pepper. Roast in the oven for about 10 minutes, until just soft. Transfer the eggplant to a platter and let cool. Repeat the process with the zucchini and yellow squash.

In a medium bowl, combine the goat cheese, eggs, prosciutto, rosemary, sage and thyme. Season with salt and pepper to taste.

To assemble the terrine, completely line the bottom and sides of a 9x5x3-inch glass or ceramic terrine (1 1/2 quarts) with slices of roasted eggplant, layering them lengthwise and overlapping them slightly as necessary; a 2 to 3-inch piece of eggplant should extend beyond the rim of the terrine all around. Next, make a lengthwise layer of 1/3 of the zucchini and 1/3 of the yellow squash on the bottom of the terrine. Using a spatula, evenly spread half of the goat cheese mixture over the squash. Arrange 12 toasted tomato halves on the cheese. Repeat with another third of the zucchini and yellow squash followed by the remaining goat cheese and tomatoes. Cover with the remaining zucchini and yellow squash and any leftover eggplant. Fold in the overhanging eggplant to seal the terrine.

Preheat the oven to 325 degrees.

Cover the terrine with wax paper and place it in a larger baking dish half filled with hot water.

Bake the terrine for 45 minutes. Remove from the water bath and let cool to room temperature.

Gently weight the terrine with a piece of cardboard or wood wrapped in foil topped with canned goods. Refrigerate, weighted, overnight. This rids the terrine of excess moisture and allows it to set.

To serve, remove the weights and peel off the wax paper. Unmold the terrine by inverting it onto a cutting board and carefully tapping one end until the terrine drops out. Cut in 3/4 inch slices, wiping the knife between cuts. Serve at room temperature. (Any leftover terrine can be wrapped in plastic and refrigerated for up to 2 days.)