Potato-Crusted Goat Cheese Tart with Heirloom Tomato Salad

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


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

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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