Chard terrine with tomato coulis

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Chard terrine with tomato coulis

Chard terrine with tomato coulis

Number of persons

1 bunch of chard

1 kg of tomato

50 g flour

15 cl milk

4 eggs

60 g butter

2 tablespoons of olive oil



Pepper and nutmeg


Preparation time: 45 min
Cooking time: 35 min
Step 1
Blanch the green chard 20 minutes in boiling salted water. Drain and chop.
Step 2: Drain and chop.
Fry this minced meat in 50 g of melted butter. Sprinkle with flour and cook for 4 minutes over medium heat, stirring constantly. Pour in the milk, add salt, pepper and nutmeg. Stir until the milk evaporates.
Stage 3
Preheat the oven to 160°C (thermostat 5-6).
Step 4
Remove from the heat and add the beaten eggs and a little thyme. Pour into a buttered terrine and cook in a bain-marie in the oven for 35 minutes.
Step 5
Heat the oil, add the bay leaf, thyme and the peeled and crushed tomatoes. Cook for 30 minutes until a thickened sauce is obtained.
Step 6
Remove the terrine from the oven and leave to cool for 5 minutes before unmoulding and pouring tomato coulis over it.
I add my grain of salt

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