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Roasted-Vegetable and
Goat-Cheese Terrine




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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


“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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