Goat Cheese and Red Potato Tart

The farmer's market had some beautiful and fresh red potatoes that I just could not resist! So, a few days ago I made an adaptation of this recipe at Smitten Kitchen. It looked so good, I had to give it a try. It turned out just heavenly and I've not seen this dairy substitution too often, so I'll post it for other non-dairy families out there. In fact, this was my first attempt at a savory dish of this sort since going dairy free 2.5 years ago. So, here's my recipe:

1 Savory Tart Shell in a 9-inch tart pan and ready to fill (I used a store bought pie shell, but will attempt my own next time)
1 pound small red potatoes, scrubbed and cut into 1/4-inch slices
1 cup full-fat coconut milk
1 large egg yolk
1/4 pound goat or sheep cheese, crumbled, similar in flavor and texture to blue cheese (about 3/4 cup)
1 tablespoons finely chopped herb or herbs of your choice, such as a mixture of thyme and rosemary
Fine sea salt for sprinkling

Preheat oven to 350°F. In a medium saucepan, cover potato slices with water by two inches. Simmer, uncovered, until tender, about 10 minutes. Drain. If the potatoes don’t seem very dry, pat them dry with towels.

Arrange potato slices, overlapping slightly, in concentric circles around the tart pan. Sprinkle goat/sheep cheese over potatoes. Whisk coconut milk, egg yolk and salt (to taste) together and pour into tart shell, then sprinkle tart with herbs of your choice. I used tarragon and it was perfect!

Bake tart on a baking sheet until bubbling and golden brown, about 45 to 50 minutes. Cool in pan on rack and serve warm or cold. With a big green salad, for balance.