Spinach and Ricotta Terrine with Confit Tomatoes

Spinach and Ricotta Terrine with Confit Tomatoes : A fresh green terrine dotted with confit tomatoes. Served cold in slices, it makes an impressive cross-section.

• 6 servings
• Preparation 20 min
• Cooking 40 min
• Total 60 min
• Level medium
• Devices TM7 · TM6 · TM5

Ingredients : spinach and ricotta terrine

• 400 g fresh spinach
• 250 g ricotta
• 4 eggs
• 100 ml heavy cream
• 80 g confit tomatoes
• 30 g grated Parmesan
• 1 pinch of nutmeg
• 1 tsp salt

Preparation : spinach and ricotta terrine

1. Preheat the oven to 160°C (325°F) and line a terrine mold with parchment paper.
2. Put the spinach in the bowl and cook until wilted, then squeeze it in a kitchen towel. 5 min100°Cspeed 1reverse
3. Return the spinach to the bowl with the ricotta, eggs, cream, Parmesan, nutmeg and salt, then blend. 30 secspeed 5
4. Pour half of the mixture into the terrine mold, lay the confit tomatoes in a line and cover with the rest.
5. Bake in a water bath for 40 minutes at 160°C (325°F).
6. Let cool, then refrigerate 4 hours before unmolding and slicing.

Storage: 3 days in the refrigerator.

You can make this dish stress free with simple ingredients. Allow about 60 minutes in total. All settings (time, temperature, speed and rotation direction) work on the Thermomix TM5, TM6 and TM7. Follow the steps in order and the result will turn out well. You can also download the recipe as a PDF or copy it to Cookidoo and cook it right away.