Potato-Crusted Goat Cheese Tart with Heirloom Tomato Salad

Potato-Crusted Goat Cheese Tart with Heirloom Tomato Salad
Photo by Elinor Carucci


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

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


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