Petatou De Chevre Frais (Potato Tart With Goat Cheese)

• 1 1/2 pounds new potatoes (preferably Yukon Gold)
• 1 cup heavy cream
• 1 egg yolk, beaten
• 13 cup balsamic vinegar
• 1 bunch fresh basil, chopped
• 1 bunch fresh thyme, chopped
• 1 bunch fresh tarragon, chopped
• 1 bunch Italian parsley, chopped
• 3 shallots, chopped
• 1 cup extra-virgin olive oil
• Salt and freshly ground pepper to taste
• 1 10-ounce log goat cheese, cut in 6 even slices, preferably Coach Farm
• 1/2 pound mesclun salad greens

1. Place the potatoes in a pot and cover with cold, salted water.
2. Cook until the potatoes are tender.
3. Drain, peel and slice into 1/2-inch rounds.
4. Whip the cream until it forms soft peaks, then gently fold in the egg yolk.
5. Set aside.
6. In a bowl, whisk together the vinegar with half the herbs and shallots.
7. Slowly whisk in the oil.
8. Set aside.
9. Season the potatoes with salt and pepper to taste.
10. Toss with the remaining herbs, the shallots and all but 2 tablespoons of the vinaigrette.
11. Place the potatoes in the bottom of 6 small metal pastry rings set on a cookie sheet.
12. Place a slice of cheese on top of each, pressing the cheese with a spoon to the edge of the ring.
13. Refrigerate for half an hour.
14. Preheat the oven to 300 degrees.
15. Remove the rings from the potatoes.
16. Place the potato-cheese rounds in the oven for 7 minutes.
17. Spread 1 tablespoon of cream on top of each and glaze briefly under the broiler.
18. With a spatula, carefully transfer to 6 small plates.
19. Garnish with mesclun and drizzle the remaining vinaigrette over all.

potatoes, heavy cream, egg yolk, balsamic vinegar, fresh basil, thyme, fresh tarragon, italian parsley, shallots, extravirgin olive oil, salt, goat cheese, salad greens

Taken from cooking.nytimes.com/recipes/8542 (may not work)