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Old-school terrines are known for their loaf shape and dense texture held together with congealed meat gelée. Here we’ve made a lighter modern terrine that accentuates the beautiful layering of fresh ingredients inspired by a classic French lentil salad. For the first layer, a custard made from steamed carrots, eggs, and cream is baked in single-serving jars. French lentils mixed with creamy goat cheese form the second layer. The final layer is a mixture of leeks and zucchini sautéed with fresh thyme. Easily pack this terrine in a picnic basket or lunch box for a flavorful and elegant vegetarian meal.
Special equipment: You’ll need 6 (1/2-pint) tempered-glass jars for this recipe, like these. Or you can use the slightly smaller 7-ounce tulip jars that appear in the photo above, but you’ll have a small amount of the lentils and zucchini-leek mixture left over.
Game plan: You can make these terrines up to 3 days in advance, cover them, and refrigerate. Take them out about 30 minutes before serving to allow them to come up to room temperature.
This recipe was featured as part of our Easter Picnic in a Jar menu.
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