Courgette Terrine

A slice of pale, green-streaked, creamy terrine laid alongside a salad of red tomatoes makes a delightful summer first course, or a light lunch. For more dressy occasions, bake it in dariole moulds lined with spinach leaves.


  • 450 g/1 lb courgettes
  • 2 teaspoons salt
  • 25 g/1 oz butter
  • 2 eggs
  • 300 ml/½ pint double cream
  • 1 handful of herbs (parsley, tarragon and chervil or basil, for example), chopped
  • salt
  • freshly ground black pepper
  • fresh spinach leaves (optional)


Grate the courgettes and spread out in a colander. Sprinkle with the salt and leave to drain for 30 minutes. Rinse the courgettes and dry on kitchen paper or a clean tea towel. Melt the butter in a pan and cook the courgettes gently, without browning, for 5 minutes, until tender. Leave to cool.

Beat the eggs with the cream and add the herbs and a generous amount of salt and pepper. Stir in the courgettes. If using spinach leaves to line the moulds, pour boiling water over them, let them sit for 10 seconds then drain and refresh under the cold tap. Line a 1.2 litre/2 pint terrine with clingfilm or individual dariole moulds with the spinach leaves, then fill with the courgette mixture. Cover with foil.

Sit the terrine or the moulds in a roasting pan filled with warm water to a depth of 2.5 cm/1 inch and bake in a preheated oven, 140°C/275°F/gas mark 1, for 45 minutes to 1 hour for the terrine, 20 minutes for the moulds, until just firm to the touch. Allow the terrine to stand for 5 minutes, then turn out and serve hot. Alternatively, cool in the terrine and serve with a tomato salad.