Layered Tomato Terrine with Olympia Cress

Ingredients for 4 portions 

• 1 punnet Olympia Cress
• 8 tomatoes
• 4 tablespoons olive oil
• 60 gr crème fraiche

Method

• Blench, peal, cut into four and remove the seeds from the tomato.
• Fill a piping bag with crème fraiche and set it aside.
• Cut the Olympia Cress and leave it aside for the terrine.
• Layer the terrine by pressing them down first the tomato, drizzle with olive oil and add Olympia Cress.
• Repeat this layered process to the top of the terrine.
• Carefully remove the terrine from the mold and slice.
• Place two slices on each serving plate.
• Pipe a few dots of crème fraiche.
• Serve the dish with a few fresh pieces of Olympia Cress, drizzle some olive oil around the plate and serve. Enjoy!

Recipe: Franck Pontais