Courgette terrine with herbs
Ingredients
For
8
personnes
- 3 courgettes
- 2 spring onions
- 2 tomatoes
- 4 eggs
- 6 large basil leaves
- 1/2 bunch of chives
- 1 teaspoon of fresh thyme
- The zest of a lemon
- 20cl of liquid crème fraîche
- Traditional-style olive oil
- Salt, pepper
For the herb sauce:
- 200g of fromage blanc
- 1/2 bunch of chives
- 6 large basil leaves
- 1 tablespoon of traditional-style olive oil
- Lemon juice
- Salt, pepper
Tip
Annelyse’s tip: I sometimes replace the herb sauce with an olive sauce, made by mixing 200g of fromage blanc with 2 tablespoons of Nyons black olive purée (Affinade).
Instructions
- Fry the sliced courgettes with the finely chopped onions in a dash of olive oil for 10 minutes. Season with salt and pepper, then leave to drain in a colander.
- Whisk the eggs with the cream, 1 tablespoon of olive oil, the lemon zest and the finely chopped herbs. Season generously with salt and pepper, add the courgettes and mix together.
- Pour this mixture into a greased loaf tin lined with tomato slices and bake for 30 to 40 minutes in an oven preheated to 200°C.
- Leave to cool completely before turning out of the tin and serving in slices with the sauce, made by mixing fromage blanc, lemon juice, finely chopped herbs, salt, pepper and olive oil.
Tip
Annelyse’s tip: I sometimes replace the herb sauce with an olive sauce, made by mixing 200g of fromage blanc with 2 tablespoons of Nyons black olive purée (Affinade).
We recommend...
For this recipe, we recommend a PDO huile d'olive de Provence - olives maturées (traditional taste) – for its aromas of black olives, candied fruit, woodland and/or toast.
If you don’t have any, then opt for the PDO huile d'olive d'Aix-en-Provence – olives maturées, the PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées, or the PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.
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