Name: Potato-Crusted Goat Cheese Tart with Heirloom Tomato Salad
Yield: Makes 4 servings
Ingredients: 1 1/2 teaspoons butter; 1 1/2 teaspoons all purpose flour; 1/2 cup goat's milk; Pinch of ground nutmeg; 1 tablespoon chicken fat or olive oil; 1 1/2 pounds sweet onions (such as Vidalia or Maui), halved, thinly sliced; 2 bay leaves (preferably fresh); 1 large fresh thyme sprig; 1 1/2 teaspoons butter; 1 1-pound russet potato, peeled, sliced into 1/8-inch-thick rounds; Vegetable oil (for deep-frying); Melted butter; Chopped fresh thyme; 4 ounces coarsely crumbled semiaged goat cheese (such as Midnight Moon from Cypress Grove or Onetik Chabrin; about 1/2 cup), divided; Heirloom Tomato Salad; 4 4-inch-diameter tart pans with removable bottoms

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Potato-Crusted Goat Cheese Tart with Heirloom Tomato SaladElinor Carucci

Shopping tip:

Fresh bay leaves are available with other fresh herbs in the produce section of most supermarkets. Goat's milk is sold at many supermarkets and at natural foods stores.

Recipe notes

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