Potato-Crusted Goat Cheese Tart with Heirloom Tomato Salad

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


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