Potato-Crusted Goat Cheese Tart With Heirloom Tomato Salad

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
316
FAT
53%
CHOL
19%
SOD
9%

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Ingredients for 4 servings

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-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

Special equipment: 4 4-inch-diameter tart pans with removable bottoms

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