Potato-Crusted Goat Cheese Tarts with Heirloom Tomato Salad

Name: Potato-Crusted Goat Cheese Tarts 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 semi-aged goat cheese (such as Midnight Moon from Cypress Grove or Onetik Chabrin; about 1/2 cup), divided; 4 4-inch-diameter tart pans with removable bottoms

By The Perfect Wife Restaurant Tavern in Manchester VTPhotographer Elinor Carucci

July 8, 2009

Recipe notes