Potato-Crusted Goat Cheese Tart with Heirloom Tomato Salad

Ingredients

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

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