Recipe

Taro, Carmelized Onion, & Feta Tartlet

Photo by micki barzilay

This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)
Chef
micki barzilay's 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...
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

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2 Sweet Maui Onions or Vidalia Onions Ask a question about this ingredient

1 sprig finely diced fresh herb of prefrence ( oregano, sage, rosemary, thyrme etc) Ask a question about this ingredient

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.
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