Baked vegetable terrine

What could be more appetizing than vegetables with mozzarella? Baked in the oven in the way suggested by Miriam, author of El Invitado de Invierno , they are a real delicacy, so don't miss the chance to enjoy a delicious and healthy meal!

We prepare this baked vegetable terrine with delicious seasonal vegetables such as eggplant, zucchini and tomato. Although I am already wondering when the season for vegetables is… weren't these vegetables originally from late summer? We are driving the planet and its inhabitants crazy.

Well, enough grumbling and let's get down to business. If you add some slices of mozzarella cheese to some succulent sliced ​​vegetables, nothing can go wrong. And if you prepare them in a beautiful Le Creuset ceramic terrine , honey on flakes. But the flakes are for dessert after the terrine.

There is only one drawback to terrines of this style: you have to turn on the oven to make them, and depending on where you are, this can become a heroic feat. But what the heck, we prepare the terrine early in the morning and have it ready for midday, depending on when we come back from the beach/countryside/pool/party, to take the time off with a delicious sangria. I have organised your life in a moment. It is what I like best, to boss around.

Mediterranean glass vessels and Le Creuset ceramic terrine

Ingredients

• 100 g of shortcrust pastry (not mandatory)
• 1 eggplant
• 1 zucchini
• 2 tomatoes
• Mozzarella to taste
• 2 medium eggs
• 300 ml of liquid cream
• 1 tbsp. plain flour
• Salt and pepper

Preparation of the vegetable terrine

1. I have put a shortcrust pastry base on the terrine, which is literally the base, without covering the walls . I used some leftover shortcrust pastry for terrines, exactly the same recipe we have for the Iberian pork terrine . But you can use store-bought shortcrust pastry.
2. Roll out the shortcrust pastry to the desired thickness and cut a piece the size of the bottom of the terrine . Lay it out and cook this base in a vacuum, placing baking paper with dried legumes on top to weigh it down. Bake in the oven at 190° for 25 minutes.
3. While the base is cooking, cut the eggplant into slices and place them in a colander while adding salt. Let them rest for at least 30 minutes to release the bitter juice .
4. When the base of the terrine is cooked, remove it from the oven and carefully remove the paper with the legumes. Let it cool down so as not to burn yourself.
5. When the terrine is ready to be touched, we begin to place the vegetables and cheese: a slice of eggplant, a slice of tomato, a slice of mozzarella cheese and finishing with a slice of courgette . If the sections of one kind and the other are very different, we will put a couple of slices of each kind together.
6. Repeat this sequence until the entire terrine is filled . Press down on the vegetables a little to finish filling the mould because they will shrink in the oven. Add salt on top.
7. Prepare the filling mixture, which is similar to that of a savory clafoutis . In a bowl, beat the eggs with the liquid cream and the flour. Season with salt and pepper to taste.
8. Pour this mixture between the vegetables and the side of the terrine. Tap the terrine lightly on the counter so that the liquid penetrates all the gaps .
9. Place the uncovered terrine in the oven at 180° and cook for 50 minutes or until the entire filling mixture is set and the vegetables are golden.
10. We take out the terrine and let it cool before eating it, although it is also very tasty with time.

To prepare this easy oven-baked vegetable terrine , we don't use the lid of the Le Creuset terrine because the vegetables have a lot of liquid and they have to be dried/concentrated. Of course, we will use it later to store what we have left in the fridge. If there is any left, of course.

Textured plate by Tokyo Design Studio , Mediterranean porrón and Le Creuset ceramic terrine

This baked vegetable terrine , or vegetable pudding, as a grandmother would call it, is a succulent way of eating vegetables and it doesn't require much work. If you prefer, you can leave out the pastry base and the cake can be assembled in a flash. Perfect for summer.