Potato-Crusted Goat Cheese Tart with Heirloom Tomato Salad

Name: Potato-Crusted Goat Cheese Tart with Heirloom Tomato Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons all purpose flour; 4 servings Melted butter; 2 bay leaves (preferably fresh); 4 servings Chopped fresh thyme; 113 grams coarsely crumbled semiaged goat cheese (such as Midnight Moon from Cypress Grove or Onetik Chabrin; about 1/2 cup), divided; 118 milliliters goats milk; 1 pinch Pinch of ground nutmeg; 1 Tbsp chicken fat or olive oil; 454 grams russet potato, peeled, sliced into 1/8-inch-thick rounds; 680 grams sweet onions (such as Vidalia or Maui), halved, thinly sliced; 1 large fresh thyme sprig; 4 servings Vegetable oil (for deep-frying)

This recipe makes 4 servings with 433 calories, 10g of protein, and 29g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. Head to the store and pick up all purpose flour, butter, coarsely semiaged goat cheese, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a vegetarian diet.

Instructions

Melt butter insmall saucepan over medium heat.

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Butter

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Sauce Pan

Whisk inflour. Cook 30 seconds, whisking constantly.

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Whisk

Whisk in milk and nutmeg. Simmer untilsauce thickens and comes to boil, 1 to2 minutes. Season to taste with salt.DO AHEAD: Can be made 1 day ahead. Pressplastic wrap onto surface and chill.

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Nutmeg

Milk

Salt

Wrap

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Whisk

Preheat ovento 350°F.

Heat chicken fat in large ovenproofskillet over medium-high heat.

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Chicken Fat

Add onions;sprinkle with salt. Sauté until onions arelight golden, about 14 minutes. Stir in bayleaves and thyme sprig; dot with butter.

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Butter

Onion

Thyme

Salt

Place skillet in oven; bake until onionsare dark golden, stirring often, about 30minutes.

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Oven

Frying Pan

Transfer onions to bowl; discardbay leaves and thyme sprig. DO AHEAD: Canbe made 1 day ahead. Cover; chill.

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Onion

Thyme

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Bowl

Preheat oven to 375°F.Line large baking sheet with parchmentpaper. Soak potato slices in large bowl ofcold water 15 minutes.

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Potato

Water

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Baking Sheet

Bowl

Oven

Drain well; pat dry.

Add enough oil to heavy medium skilletto reach depth of 3/4 inch.

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Cooking Oil

Place over mediumheat; attach deep-fry thermometer and heatoil to 325°F. Working in batches, add potatoslices to oil and cook just until softenedbut not brown, about 2 minutes per batch.Using slotted spoon, transfer potato slicesto prepared baking sheet in single layerand sprinkle with salt and pepper.

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Salt And Pepper

Potato

Cooking Oil

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Slotted Spoon

Baking Sheet

Kitchen Thermometer

Brush inside of four 4-inch-diameter tartpans with melted butter. Line each pan withoverlapping potato slices. Cover bottom ofeach potato crust with 1/4 of onions; sprinklewith chopped thyme.

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Butter

Onion

Potato

Crust

Thyme

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Frying Pan

Spread 1 generoustablespoon béchamel over.

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Spread

Sprinkle eachwith 1 tablespoon goat cheese.

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Goat Cheese

Place tarts on small baking sheet.

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Baking Sheet

Bakeuntil filling is heated through and potatocrust browns, 18 to 20 minutes.

Sprinkleeach with remaining goat cheese.

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Goat Cheese

Push up pan bottoms, releasing tarts.Arrange tarts on plates. Spoon Heirloom

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Frying Pan

Tomato Salad alongside and serve.

Ingredients you will need

Tomato

Fresh bay leaves areavailable with other fresh herbs in theproduce section of most supermarkets.Goat's milk is sold at many supermarketsand at natural foods stores.

Ingredients you will need

Fresh Bay Leaves