Small golden potatoes tarts
2 big potatoes
7.05 ounces (200 gr). fresh goat cheese
5 thyme twigs
3 weak tablespoons (40 gr.) unsalted butter
Heat the oven to 400 ° F. (200°). Wash the potatoes under running water, peel them with a slicer, cut into thin slices, putting them one after another in cold water. Drain and dry them. Butter the bottom and sides of each muffin mold 2 inches (5 cm.) in diameter, sprinkle a few leaves of thyme, cover with a slice of potato, add a pinch of salt and a teaspoon of goat cheese, place on top a second slice of potato by pressing lightly. Repeat the process until have 6 layers of potatoes. Place a stripe of butter on the potato slice on the very top, cover the pan with a sheet of parchment paper and place a baking tin of the same diameter of the potato slices filling it with dried beans. Cook the potatoes in the preheated oven for 20 minutes. Remove the baking tins and paper, and bake for another 20 minutes, being careful not to burn yourself. Remove the potatoes tarts from the sides with a thin scoop, flip them, put them on a baking sheet covered with parchment paper and place on the grill for 5-7 minutes. Serve immediately.