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La Belle Cuisine
Roasted-Vegetable and
Goat-Cheese Terrine
Michael Romano,
Union Square Café, New York
America’s Best Chefs
Food & Wine Books, Editorial Director: Judith Hill,
1995,
American Express Publishing Corp.
 
“You’ll have to begin this dish
ahead – two days in fact.
The beauty of the
terrine
is that once cooked it
keeps for
another two days and is easy to serve.”
Chef’s Wine
Suggestion: An excellent choice for the roasted
vegetables
and
the
herbaceous, tangy goat cheese would be a
Loire Valley Sancerre,
or a
Pinot
Blanc or Sylvaner from Alsace.
Makes one 9-
by 5-inch terrine
12 plum tomatoes (about 2 1/2 pounds),
cored and
cut in half
lengthwise
2 3/4 teaspoons salt
2 large eggplant (about 3 pounds in all), peeled
and
cut
lengthwise
into 1/4-inch slices
1/2 cup olive oil
1 1/4 teaspoons fresh-ground black pepper
3 medium zucchini (about 1 1/2 pounds in all),
cut
lengthwise
into 1/8-inch slices
3 medium yellow squash (about 1 1/2 pounds
in all),
cut lengthwise
into 1/8-inch slices
3/4 pound mild goat cheese,
such as Montrachet
2 large eggs, beaten to mix
2 ounces prosciutto, minced (optional)
1 teaspoon chopped fresh rosemary, or
1/2 teaspoon dried, crumbled
1 teaspoon chopped fresh sage, or
1/2 teaspoon dried, crumbled
1 teaspoon chopped fresh thyme, or
1/2 teaspoon dried, crumbled
1. Heat the oven
to 200 degrees F. Put the tomatoes on a baking sheet in
a single layer and
sprinkle with 1/2 teaspoon of the salt. Bake for 7
hours.
Let cool.
2. Heat the oven
to 400 degrees F. Put the eggplant slices on two baking sheets. Brush both
sides of the slices using 1/4 cup of the oil and
season
with 1 teaspoon of
the salt and 1/2 teaspoon of the pepper.
Cook the
eggplant in the oven until
soft, about 10 minutes. Transfer
to a platter
and let cool.
3. Cook the
zucchini in the same way, using 2 tablespoons of the oil,
1/2 teaspoon of
the salt, and 1/4 teaspoon of the pepper, and bake
for 15 minutes.
4. In a medium
bowl, combine the goat cheese, eggs, prosciutto, if
using, rosemary, sage,
thyme, and the remaining 1/4 teaspoon salt
and 1/4
teaspoon pepper.
5. To assemble
the terrine, completely line the bottom and sides of a
9-by-5-inch ceramic
or glass terrine or loaf pan (1 1/2 quarts) with
slices
of the roasted
eggplant, overlapping slightly as necessary; 2
to
3 inches
of eggplant
should extend beyond the rim all around.
Next,
make a layer
in the bottom of
the terrine of one third of the
zucchini
and one third of
the yellow squash,
arranging them length-
wise. Using
a spatula, spread half
of the
goat-cheese
mixture over
the squash.
Arrange twelve roasted tomato halves on the cheese.
Repeat with
another third of the zucchini and yellow squash fol-
lowed by the
remaining goat cheese and tomatoes. Cover with
the
remaining
zucchini and
yellow squash and any leftover eggplant.
Fold
in
the overhanging eggplant.
6. Heat the oven
to 325 degrees F. Bring water to a simmer for a water
bath. Cover the
terrine with a piece of waxed paper cut to fit and put
the terrine in a
roasting pan. Pour in enough of the simmering water
to reach about halfway
up the sides of the terrine. Carefully transfer
to the oven
and bake the
terrine for 45 minutes. Remove from the
oven and let cool
to room
temperature. Weight the terrine by fitting
a foil-wrapped piece
of cardboard
inside the mold and topping it
with
canned goods, jars, or
anything heavy.
Refrigerate overnight.
7. To serve,
remove the weights and peel off the waxed paper. Unmold
the terrine by
running a knife around the edge and inverting it onto a
cutting board. Cut
into 3/4-inch slices, wiping the knife between cuts.
Serve at room temperature.
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