Potato Crusted Goat Cheese Tart With Heirloom Tomato Salad Recipes

POTATO-CRUSTED GOAT CHEESE TART WITH HEIRLOOM TOMATO SALAD

Steps:

• 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.

POTATO AND HEIRLOOM TOMATO SALAD

Steps:

• Place the potatoes in a large saucepan of cold salted water. Bring to a boil, reduce to simmer, and cook until the potatoes are just tender, 20 to 25 minutes. If sweet potatoes are done before, remove with slotted spoon to colander. Drain the potatoes in colander, and rinse with cold water. When cool enough to handle, peel, and cut into 1-inch chunks.
• Transfer potatoes to a medium bowl; add reserved poblano pieces and half of dressing. Stir to combine well. Place lettuces in large bowl. Drizzle with olive oil, and sprinkle with salt and pepper. Cut tomatoes into halves, slices, or wedges, and toss well with greens.
• If plating salads individually, arrange greens on six plates, and divide warm potato salad evenly among them. Top each salad with a disc of goat cheese, and a sprinkle of scallions. Serve remaining dressing on the side.

PHILIPPE BERTINEAU'S HEIRLOOM TOMATO SALAD WITH FARM GOAT CHEESE

Steps:

• Slice each large tomato crosswise into 1/4-inch slices. Arrange each variety of tomato in alternating colors in a circle around a serving platter, then place the baby tomatoes in the center.
• Sprinkle the tomatoes with the minced shallots, oil, vinegars, salt and pepper. Marinate the tomatoes 2 minutes, turn over and marinate 2 minutes on the other side.
• Crumble the goat cheese on top of the tomatoes and sprinkle the chopped basil. Season with gray sea salt. Wait 10 minutes before serving. (Do not refrigerate.)

RUSTIC TOMATO CHEESE TART

Steps:

• Preheat oven to 375°. Place one sheet of phyllo dough on a parchment-lined baking sheet. Brush with oil and sprinkle with 1 tablespoon goat cheese. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Repeat layers, brushing oil all the way to edges., Sprinkle onion over top to within 1 in. of edges; sprinkle with fontina cheese. Arrange tomato slices in a slightly overlapping pattern over fontina cheese. Sprinkle with chives, basil, salt and pepper. Bring up edges of tart over filling., Bake until crust is golden brown, 30-35 minutes.

HEIRLOOM TOMATO TART

Steps:

• Heat oven to 350 degrees. Fit the rolled-out dough into a 9-inch tart pan, allowing the edges to rise about 1/4 inch above the rim of the pan. Prick the dough all over with a fork.
• Line the dough with aluminum foil and fill with pie weights or dried beans. Bake for 15 minutes until beginning to brown at the edges. Remove from the oven and carefully remove the foil and weights. Increase the oven temperature to 375 degrees.
• Meanwhile, cut the tomatoes into 1/2-inch slices. Place in a colander to drain excess tomato liquid for 20 minutes.
• Spread 1/4 cup pesto in an even layer over the parbaked tart crust. Sprinkle the shredded mozzarella over the pesto. Sprinkle the fresh basil and oregano over the cheese.
• In a medium bowl, prepare the custard: Whisk together the eggs, cream, salt and pepper until combined.
• Place the sliced tomatoes evenly over the cheese and herbs in overlapping concentric circles.
• Pour the custard evenly over the tomato slices. Swirl the pan to evenly distribute the liquid. Bake until the filling is set and won't jiggle when shaken, about 35 minutes.
• Remove from the oven and let cool slightly before serving warm. This tart can also be served at room temperature.

TOMATO AND GOAT CHEESE TART

Steps:

• Preheat the oven to 350 degrees. Oil a 10-inch tart pan and line it with the pastry. Keep in the refrigerator while you prepare the filling.
• Brush the mustard over the bottom of the dough. Slice the tomatoes and arrange over the mustard in concentric circles, overlapping them slightly. Sprinkle with salt, pepper and the herbs.
• Beat together the eggs and goat cheese. Season with salt and pepper and pour over the tomatoes. Drizzle on the olive oil. Place in the oven and bake 30 to 40 minutes, until the top is nicely browned. Remove from the heat and allow to cool for 10 minutes before serving. Serve hot, warm or at room temperature.

GOAT CHEESE AND TOMATO TART IN A CORNMEAL CRUST

Steps:

• Make crust:
• Cut butter into pieces.
• In a food processor pulse together flour, cornmeal, and salt. Add butter and pulse until mixture resembles coarse meal. Add ice water and pulse until incorporated and mixture just forms a dough. Press dough evenly into bottom and up sides of a 10 1/2- by 7- by 1-inch rectangular tart pan with a removable fluted rim (see note, above) and roll a rolling pin over rim of pan to trim dough flush with rim. Chill crust about 20 minutes, or until firm.
• While crust is chilling, preheat oven to 375°F.
• Line crust with foil and fill with pie weights or raw rice. Bake crust in lower third of oven until edge is set, 10 minutes. Carefully remove foil and weights or rice and bake crust 5 minutes more, or until just dry. Leave oven on and cool crust in pan on a rack (crust may crack slightly). Crust may be made 1 day ahead and kept, loosely covered with plastic wrap, at room temperature.
• Make custard:
• Chop basil. In a bowl whisk together basil and remaining custard ingredients and season with salt and pepper.
• Pour custard into crust, spreading evenly. Halve tomatoes and arrange, cut sides up, in one layer on custard, pressing lightly into custard. Season tomatoes with salt and pepper and bake tart in lower third of oven until custard is just set, about 25 minutes. Cool tart to warm in pan on rack. Tart may be made 1 day ahead and cooled completely before being chilled, covered, in pan. Reheat tart, uncovered, in a 350°F. oven or bring to room temperature before serving.
• Carefully remove rim from pan. Cut tart into roughly 2-inch pieces and serve warm or at room temperature.