Thursday

Olive and tomato terrine

Type of dish : Main course
To serve : 8
Preparation : 30 min
Cooking : 3 min
Budget : Cheap
From : France
Difficulty : Easy


Ingredients :
2.5 kg tomatoes
12 pitted black olives
100g green tapenade
3 sheets gelatine
100ml tomato juice
1 tbsp olive oil
1/2 tsp sugar
Rock salt
A few mint leaves

Coulis
1 lemon
20 basil leaves
1 clove garlic
100ml olive oil
Salt and freshly-ground pepper


Recipe :
Plunge the tomatoes in boiling water, peel and de-seed. Cut into slices, drain in a sieve, mix with rock salt and leave for an hour.
Soak the gelatine leaves in a bowl of cold water. Cut the olives into slices.
Heat 3 tbsp tomato juice, add the drained gelatine sheets and mix until they dissolve.
Add the rest of the tomato juice and the sugar.
Oil a baking dish. Place half of the sliced tomatoes in the dish, add a layer of green tapenade and half the diced olives and then pour the tomato juice on top.
Add another layer of tomatoes and top with the rest of the juice and the chopped mint. Refrigerate for 3 hours. Serve in slices with the coulis.

Coulis:
Mix the basil and garlic with 100ml olive oil and the lemon juice. Season and refrigerate.