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Author Notes: This recipe was inspired by a Taro Root dish I sampled last night at a quirky Egyptian restaurant ....though that dish served the taro like a potato stew it got me thinking about creating a Taro Puff Pastry Tartlet incorporating Carmelized Onions ,Feta, & Spices —micki barzilay
- 1 Pkg of Puff Pasty
- 2 Sweet Maui Onions or Vidalia Onions
- 4 cups Taro Root
- 1 pound Feta
- 1 teaspoon Salt
- 1 teaspoon White Pepper
- 2 tablespoons Butter
- 2 tablespoons Olive Oil
- 1 cup Canola Oil
- 1 sprig finely diced fresh herb of prefrence ( oregano, sage, rosemary, thyrme etc)
- Scrub and remove skin from Taro Root and slice into 1/8 inch slices using a mandolin, potato peeler, or by hand . Bring canola oil to almost smoking point, then submerge taro slices into the oil, removing quickly once potato chip like conistancy ( be sure not to overcook) .Remove chips & drain on paper towel adding salt , pepper , herbs while hot - Set aside ..then thinly slice onion ( using madolin or by hand) and saute in a mix of the olive oil & butter.Once onions weep & are soft, add salt & pepper to taste. Next open and remove thawed puffed pastry ( typically sold 2 sheets per pkg) cutting each sheet into 4 even pieces ( app 5 in).With a fork , starting 1 inch from the edges pierce the dough. Layer pastry with carmelized onions, taro chips and topped with crumbled feta & herbs .Place tartlets onto an oiled cookie sheet and cook at 350 degrees till lighly golden and puffed. Remove promptly , garnish and serve.
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)
Have Your Campari—and Eat It, Too
Granita is really, really great
Spike your granita with campari.
The craziest chip around.
7 food-filled honeymoons.
Savor the season.
This pasta's mint to be.