Eggplant, zucchini, button mushrooms, roasted red peppers, yellow squash, carrots.
This is not an easy task, I say this because it’s time consuming, first all of the vegetables need to cleaned, trimmed and sliced separately, followed by different marinades, then roasting and chilling. The last time I made this I spent the first morning, about two and a half hours trimming, marinating and roasting. The afternoon, while the vegetables were chilling, the pastry was made and allowed to rest. Day two the triangular terrine lined with the pastry, the first vegetable I have always started is eggplant, followed by a sprinkling of powdered gelatin between every other layer of vegetable. I used different herbs and flavors for each layer, and a small amount of decent oil. Take care not to roast the vegetables to much, as they will finish cooking in the terrine.
Before reaching the center of the terrine, season the goat cheese with salt and pepper and the herbs of your choosing, when the mixture is smooth and you can pipe it in a pastry bag, fitted with a plain tip or no tip at all, lay in a nice large bead of the cheese right in the center, tap the pan on the counter a few times to make sure it is seated, not to hard. The way I did the mushrooms, was trim each on so they can sit shoulder to shoulder, rubbing against each other, follow with the remaining vegetables again sprinkle with the gelatin, each time you do this take care not to use to much, a quarter teaspoon should be plenty.
Now your ready to finish, by finish, I mean top the terrine with the pastry, save any and all pastry scraps, you will need them to decorate the top, I always use a small circle cutter to make vents along the top, these ports have two jobs, one the allow steam to escape, second they are excellent inlets to top off the filling with seasoned aspic, by “seasoned” I mean aspic with any good sherry, such as Amontillado, my favorite. This should happen at least twice, chilling between filling, that was not intended to rhyme, but it did.
The last time we served this we made Zadziki to accompany the slices. I bought the terrine molds from JB Prince in New York, they have a big web presence and enjoy talking with chefs finding out what our needs are.