Potato-Crusted Goat Cheese Tart with Heirloom Tomato Salad

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

Ingredients

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