I once bought the Entertaining book by Ladurée – L’Art de Recevoir in French. I was first disappointed with the 10 mini books. One is an address book, the other nine contain 10 to 15 recipes but including some with no directions at all but “a go to your closest the boutique to order”. Not buying a recipe book to get to go to the shop! Disillusion past, I had a closest look to the books. And I found some interesting ideas and recipes in it. Including this superb summer vegetable terrine with sauce vierge. Absolutely amazing. My version is a bit gross as I didn’t cut the veggies very regularly, not using a mandoline. Plus I reversed the eggplant and zucchinis. Anyway, it tasted great. Only downside of this recipe, do not look for the perfect slice cut as there is no setting agent in the terrine. It would surely be easy to do but I just love the smooth texture of it without a jelly mash.
Summer vegetable terrine with sauce vierge (by Ladurée)
To cook one day in advance
For a 20cm/8inches Ø rectangular mold
- 4-5 tomatoes
- 2 tablespoons of salt
- 5cl/1,5fl.oz olive oil + 2 tablespoons
- 1 eggplant
- 1-2 zucchinis
- 10g/0,4oz thyme
- 20+3 basil leaves.
- 2 onions
- 80g/2,8 black olives
- 1 tomato
- 50g/1,8oz shallots
- 10 basil leaves
- 1 lemon
- 5cl/1,5fl.oz olive oil
- salt, white pepper
The sauce vierge. Use a sharp knife to cut a cross on the tomatoes bottom. Plunge in boiling water for 30 seconds. Take them off the water and plunge in cold water. Peel the tomatoes. Cut in four segments. Take the seeds out. Cut in small pieces. Pour in a bowl.
Chop finely the shallots and basil. Add to the tomatoes.
Cut the lemon in two. Squeeze one half and pour the juice on the tomatoes. Peel the other half. Take the seeds out. Cut in small pieces. Add to the sauce. Add the olive oil, salt and pepper. Leave to marinate for 12 hours.
The vegetable terrine. Preheat the oven to 80°C/180°F. Wash the tomatoes. Slice them to a little 1/4 inch. Spread the salt and 2cl/0,6 fl.oz of olive oil on top. Cook for one hour. Reserve.
Preheat the oven to 180°C/350°F. Slice the eggplant and zucchinis lengthwise using a mandoline . Smear 3cl/0,9 fl.oz of olive oil on it. Sprinkle the thyme. Cook for 10 minutes on a grill covered with parchment paper.
Chop the onions. Cook for 20 minutes in a pan with 2 tablespoons of olive oil. Chop the olives and basil. Add to the onions and cook for 5 more minutes.
Cover the cake mold with food wrap. Place 3 basil leaves in the bottom. Place a first layer of eggplants, then tomatoes, onions and zucchinis. Repeat. Cover with food wrap. Place a weighted board on top. Refrigerate for 12 hours.
Serve the vegetable terrine with the sauce vierge on the side.