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Potato-Crusted Goat Cheese Tart with Heirloom Tomato Salad Recipe

Potato-Crusted Goat Cheese Tart with Heirloom Tomato Salad Recipe

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Potato-Crusted Goat Cheese Tart with Heirloom Tomato Salad

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Ingredients

Count

Nutrition

244

Calories

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Ingredients:

Serving

1 1/2 tsp butter
1 1/2 tsp all purpose flour
1/2 cup goat's milk
pinch of ground nutmeg
1 tbsp chicken fat or olive oil
1 1/2 lb sweet onions (such as vidalia or maui), halved, thinly sliced
2 bay leaves (preferably fresh )
1 large fresh thyme sprig
1 1/2 tsp butter
1 1- lb russet potato, peeled, sliced into 1/8-inch-thick rounds
vegetable oil (for deep-frying )
melted butter
chopped fresh thyme
4 oz coarsely crumbled semiaged goat cheese (such as midnight moon from cypress grove or onetik chabrin; about 1/2 cup), divided

Directions:

For goat's-milk béchamel: 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.
For caramelized onions: Preheat oven to 350°F. Heat chicken fat in large ovenproof skillet over medium-high heat. Add onions; sprinkle with salt. Sauté until onions are light golden, about 14 minutes. Stir in bay leaves and thyme sprig; dot with butter. Place skillet in oven; bake until onions are dark golden, stirring often, about 30 minutes. Transfer onions to bowl; discard bay leaves and thyme sprig. DO AHEAD: Can be made 1 day ahead. Cover; chill.
For potato crust: Preheat oven to 375°F. Line large baking sheet with parchment paper. Soak potato slices in large bowl of cold water 15 minutes. Drain well; pat dry.
Add enough oil to heavy medium skillet to reach depth of 3/4 inch. Place over medium heat; attach deep-fry thermometer and heat oil to 325°F. Working in batches, add potato slices to oil and cook just until softened but not brown, about 2 minutes per batch. Using slotted spoon, transfer potato slices to prepared baking sheet in single layer and sprinkle with salt and pepper.
Brush inside of four 4-inch-diameter tart pans with melted butter. Line each pan with overlapping potato slices. Cover bottom of each potato crust with 1/4 of onions; sprinkle with chopped thyme. Spread 1 generous tablespoon béchamel over. Sprinkle each with 1 tablespoon goat cheese.
Place tarts on small baking sheet. Bake until filling is heated through and potato crust browns, 18 to 20 minutes. Sprinkle each with remaining goat cheese.
Push up pan bottoms, releasing tarts. Arrange tarts on plates. Spoon Heirloom Tomato Salad alongside and serve.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	243.79 Kcal (1021 kJ)
Calories from fat	65.99 Kcal
		% Daily Value*
Total Fat	7.33g	11%
Cholesterol	13.7mg	5%
Sodium	45.16mg	2%
Potassium	890.67mg	19%
Total Carbs	39.46g	13%
Sugars	10.87g	43%
Dietary Fiber	4.03g	16%
Protein	6.46g	13%
Vitamin C	17.9mg	30%
Iron	1.2mg	7%
Calcium	97mg	10%

Amount Per 100 g
Calories	75.76 Kcal (317 kJ)
Calories from fat	20.51 Kcal
		% Daily Value*
Total Fat	2.28g	11%
Cholesterol	4.26mg	5%
Sodium	14.03mg	2%
Potassium	276.78mg	19%
Total Carbs	12.26g	13%
Sugars	3.38g	43%
Dietary Fiber	1.25g	16%
Protein	2.01g	13%
Vitamin C	5.6mg	30%
Iron	0.4mg	7%
Calcium	30.2mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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