Favorite vegetable terrine or pâté recipe?

I’ve become a fan of Georgian Phkali, a recipe that probably appeals to people who enjoy or are curious about extraordinary and fast approaches to preparing home-grown vegetables. I’m always looking for additional vegetable spread, patty or sliceable loaf recipes to serve with fresh bread or crackers. If anyone has some suggestions for unusual preparations which fall under the category of vegetable terrines and other savory pâtés, please share your favorites here.

Here's a second posting of the link to Benjamin Kemper's article about Phkali and a shortened version of the recipe that he provides:

[Cook] 2 cups cooked vegetables, cooled and squeezed of excess moisture. These should be grated, chopped coarse, or mushed up with your hands, depending on the type of vegetable and how you like it cooked.
To make the dressing, grind 1⁄2 cup (50 grams) walnuts (be sure they’re fresh and of good quality) to the consistency of coarse sand using a meat grinder (what Georgians use), mortar and pestle, or food processor, and transfer the nuts to a medium bowl. Stir in 1 tsp. salt, 11⁄2 Tbsp. …[homemade vinegar], 2 tsp. ground coriander, 1 minced garlic clove, crushed red pepper flakes (to taste), 1⁄4 cup chopped cilantro, and 2 Tbsp. finely chopped scallion or white onion. Incorporate 1–2 Tbsp. water to form a thick, sludgy sauce.
Add the vegetables to the dressing and mix everything well with your hands, adding water as needed to form a thick, moldable paste. Taste for seasoning:
The pkhali should be zippy with plenty of vinegar, salt, and garlic. Roll the mixture into single-serving balls or patties, or mound it onto a large serving plate. …Pkhali should be served at a cool room temperature and tastes best the day it’s made.

A roommate of mine used to make mushroom pate, it was basically button mushrooms (champignons), onion, walnuts seasoned with parsley, salt, and pepper. Run fresh ingredients through food processor, then sautéed until vegetables give up their moisture and it smells cooked.

Excellent suggestion MK; mushroom pâté is a classic! Thanks for the recipe.
The mushroom pâté recipe that I learned from my Oregon relatives roughly chops 3c mushrooms (button or foraged) and 1.5c onion before sautéing in 2T butter. After the sauté, add 1/2 c sunflower seeds or walnuts and grind in a food processor. Season to taste with salt, pepper, parsley, thyme and a pinch of cayenne. An optional chopped egg folded into the mixture finishes the pâté.
What a wonderful way to use fresh foraged lobster, chanterelle, and/or edible bolete  mushrooms as well as button mushrooms.

This isn't pate, and I don't know how unusual it is, but zucchini butter is delicious and goes well on bread and crackers.

Basically, you grate zucchini, squeeze out the water, then fry in lots of olive oil with allium of choice and salt and pepper.  It cooks down and all kind of melts together into a spreadable mash.

https://www.thekitchn.com/recipe-jennie-cooks-zucchini-b-121770

Ingredients

2 pounds zucchini, more or less*
   
1/4 cup olive oil or butter, if you prefer
   
2 minced shallots, garlic, or combination of both

Salt and pepper

Instructions

   Coarsely grate the zucchini. Let it drain in a colander for 3 to 4 minutes or until you are ready to begin cooking. To hasten cooking time, squeeze the water out of the zucchini by wringing it in a clean cloth towel.

   In a deep skillet, heat the olive oil/butter. Sauté the shallots briefly. Add the zucchini and toss. Cook and stir over medium to medium-high heat until the zucchini reaches a spreadable consistency. If you scorch the bottom, turn the flame down! (And scrape those delicious bits into the marmalade for added flavor.) The zucchini will hold its bright green color and slowly caramelize into a nice vegetable jam.

   Enjoy on toast, or as a side dish all summer long!

Jan that zucchini butter sounds wonderful! I’ve never tried making a spread like this and am really glad to have this new creative challenge: thank you!
As far as what qualifies as a pâté, “butter” is a synonym as are: puree, spread, patty, loaf, or veg caviars, minces, dips. Even salsas, pestos, creamed veggies would fit well. Thanks again for the recipe and enlarging the recipe category, Jan.