How to cook
The vegetables are boiled for five minutes in salted water. Take them out in a colander and leave them to drain.
Beat the eggs with the cheese with a wire whisk. Add the mushrooms, vegetables, as much black pepper and salt as you like.
Mix well and pour the mixture into a greased and floured mold.
The tomatoes are placed on top without pressing them.
Bake at 340°F (170°C) for about 40 minutes or until it's fully baked.
The baked terrine is left to cool briefly and it is turned over onto a tray.
The vegetable terrine with cream cheese is ready.