Goat’s cheese and pepper terrine with merguez crisp

Method

Shortcrust pastry

1. Work the butter with the merguez filling, add flour and thyme and make a shortcrust-style dough.

2. Bake blind for 10 minutes at 200°C between two silicone sheets.

Peppers

1. Roast the peppers in the oven for 20 minutes. Cut the yellow peppers into thin strips and blend the red peppers into a coulis.

Goat’s cheese mousse

1. Whip the cream, add the goat’s cheese and 2 softened gelatine leaves. Season.

Assembling the terrine

1. Cut pastry bases with a rectangular cutter. Add the yellow pepper strips, then the goat’s cheese mousse.

2. Chill until set.

3. Warm the red pepper coulis and add 2 gelatine leaves. Chill for 1 hour to set.