Potato-Crusted Goat Cheese Tart with Heirloom Tomato Salad

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


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