Potato-Crusted Goat Cheese Tart with Heirloom Tomato Salad

Ingredients

• 4 ounces coarsely crumbled semiaged goat cheese (such as Midnight Moon from Cypress Grove or Onetik Chabrin
• 1 ½ teaspoons butter
• butter
• pinch ground nutmeg
• 4 4-inch-diameter tart pans with removable bottoms
• Vegetable oil
• 1 1-pound russet (baking) potatoes
• + 10 more ingredients
• • 1 large fresh thyme sprig
  • Heirloom Tomato Salad
  • fresh thyme
  • 2 bay leaves (preferably fresh)
  • or olive oil
  • 1 ½ pounds sweet onions (such as Vidalia or Maui)
  • 1 tablespoon chicken fat
  • ½ cup goat's milk
  • 1 ½ teaspoons all purpose-flour
  • 1 ½ teaspoons butter

Melt butter in small saucepan over medium heat. Whisk in flour. Cook 30 seconds, whisking constantly. Whisk in milk and nutmeg. Simmer until sauce thickens and comes to boil, 1 to 2 minutes. Season to taste with salt. DO AHEAD: Can be made 1 day ahead. Press plastic wrap onto surface and chill. P...

View full recipe at Epicurious