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
    • 1 ½ pounds sweet onions (such as Vidalia or Maui)
    • 1 ½ teaspoons all purpose-flour
    • ½ cup goat's milk
    • Vegetable oil
    • 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


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