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Tomato Terrine with Fresh Goat Cheese


Rate this recipe 4.3/5 (9 Votes)


  • * 3 - 3.5 lbs ripe tomatoes
  • * 6 sheets gelatin
  • * 8 oz (2 cups) fresh goat
  • * 3 c. tablespoons of olive oil
  • * cilantro
  • * mint
  • * parsley
  • * Salt and pepper


Servings 5
Level of difficulty Easy
Preparation time 30mins
Cooking time 15mins
Cost Budget Friendly


Step 1

- Plunge tomatoes into boiling water to peel them, cut them into strips over a colander to catch the juice.
- Immerse the gelatine in a bowl of cold water. Once softened, melt them in tomato juice previously boiled.
- Arrange a layer of tomatoes in the bottom of a cake pan, overlapping them. Sprinkle with one third of the tomato juice.
- In a bowl, mix the goat cheese, olive oil, herbs, salt and pepper. Arrange a layer on the bed of tomatoes.
- Finish with another layer of tomatoes. Pour the remaining tomato juice.
- Allow at least 3 hours in refrigerator. Unmold and serve with fresh toasted country bread rubbed with garlic and drizzled with a light drizzle of oil.


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VIDEO: Tasty Beef Tomato Pockets

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  • 2 cups flour
  • 1 cup olive oil
  • 2 tbsp sugar
  • 2 tsp salt
  • 1/4 cup milk
  • Water


  • 1 onion, diced
  • 1 lb ground beef
  • A pinch of salt
  • 1/2 cup water
  • 1 cup tomato sauce


  1. Mix flour, sugar, salt, milk, and water in a pan, and mix until you form a dough.
  2. In a saucepan, heat a splash of olive oil and add the onion. Cook on medium-high until onion has softened.  
  3. Add the ground beef, and add the salt, water, and tomato sauce. When the meat has browned, remove from heat. 
  4. Dust a flat surface with flour, and roll out the dough into a flat sheet. 
  5. Use a ramekin or cup to cut out circles. 
  6. Add a dollop of beef-tomato mixture to the center of each circle. 
  7. Pinch the dough into a little pocket.
  8. Bake in the oven at 350° F for 15 minutes.
  9. Enjoy!

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