Elegant Tomato Terrine Trilogy with Fresh Goat Cheese, Dill, and Cucumber Emulsion

• Red tomatoes
  300 g
• Green tomatoes
  300 g
• Yellow tomatoes
  300 g
• Fresh goat cheese
  200 g
• Old-fashioned Meaux mustard
  2 tablespoons
• Dill
  1 bunch
• Olive oil
  4 tablespoons
• Espelette pepper
  1 pinch
• Salt, ground pepper
• Cucumber
  1 medium
• Tomato coulis
  6 tablespoons
• Rosemary
  1 sprig
• Bay leaf
  1
• Flat-leaf parsley
  1 bunch

1. Peel the tomatoes. Chop the dill. Mash the fresh goat cheese with a fork, then blend with Meaux mustard, dill, salt, freshly ground pepper, a pinch of Espelette pepper, and 2 tablespoons olive oil.
2. Lightly oil a terrine or galantine mold.
3. Slice the peeled tomatoes thinly and lay on a cloth to dry slightly.
4. Assemble in the mold: layer red tomatoes, cover with cheese mixture, press gently with a spoon. Repeat with green tomatoes, cheese, then yellow tomatoes, ending with a tomato layer. Use all ingredients.
5. Refrigerate for at least 4 hours (or 2 hours for verrines).
6. For the emulsion: deseed the unpeeled cucumber, blend smooth, and emulsify with remaining olive oil, salt, and pepper.
7. To serve: unmold and slice the terrine. Arrange with dots of tomato coulis; serve extra in a sauce boat. Garnish with bay leaf, rosemary, flat-leaf parsley, and thyme sprigs.

Follow the same process for individual verrine presentations.