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Potato-Crusted Goat Cheese Tarts with Heirloom Tomato Salad


Potato-Crusted Goat Cheese Tarts with Heirloom Tomato Salad Recipe

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
  • Heirloom Tomato Salad
  • 4 4-inch-diameter tart pans with removable bottoms
Directions:
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