Taro and Caramelized Onion Puff Pastry Tartlets with Feta
These elegant individual tartlets combine crispy homemade taro chips with sweet caramelized onions and tangy feta cheese, all nestled in buttery puff pastry. The earthy taro adds a unique twist to this sophisticated appetizer that's perfect for entertaining or special occasions. The contrast of textures - from the flaky pastry to the crispy taro and creamy cheese - creates a memorable bite that showcases this often-overlooked root vegetable in an approachable, crowd-pleasing format.
Ingredients
- 1 package puff pastry, thawed
- 2 sweet Maui onions or Vidalia onionsyellow onions1:1sweet onion
slightly less sweet
- 4 cups taro rootsweet potato1:1root vegetables
similar texture when fried
- 1 pound feta cheese
- 1 teaspoon salt
- 1 teaspoon white pepper
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 cup canola oil
- 1 sprig fresh herb of preference, finely diced(optional)
Instructions
- 1
Scrub and remove skin from taro root and slice into 1/8 inch slices using a mandolin, potato peeler, or by hand
- 2
Bring canola oil to almost smoking point, then submerge taro slices into the oil, removing quickly once potato chip like consistency
- 3
Remove chips and drain on paper towel adding salt, pepper, herbs while hot and set aside
- 4
Thinly slice onion using mandolin or by hand and saute in a mix of the olive oil and butter
- 5
Once onions weep and are soft, add salt and pepper to taste
- 6
Open and remove thawed puffed pastry cutting each sheet into 4 even pieces approximately 5 inches
- 7
With a fork, starting 1 inch from the edges pierce the dough
- 8
Layer pastry with caramelized onions, taro chips and topped with crumbled feta and herbs
- 9
Place tartlets onto an oiled cookie sheet and cook at 350 degrees till lightly golden and puffed
- 10
Remove promptly, garnish and serve
Tips
Use a mandolin for consistently thin taro slices that will fry evenly and create uniform chips
Watch the taro chips carefully while frying as they can go from perfect to burnt very quickly
Season the taro chips immediately while hot so the seasoning adheres properly
Good to Know
Store assembled unbaked tartlets covered in refrigerator up to 1 day, bake just before serving
Taro chips can be made up to 2 days ahead and stored in airtight container
Serve warm immediately after baking for best texture
Common Mistakes
Don't overcook taro chips or they become bitter and tough
Pierce pastry edges to prevent excessive puffing that overwhelms toppings
Substitutions
slightly less sweet
FAQ
Can I make these tartlets ahead of time?
You can prepare components separately ahead - make taro chips up to 2 days early and caramelize onions the day before. Assemble and bake just before serving for best results.
What if I can't find taro root?
Sweet potato makes an excellent substitute with similar texture when fried. Slice thin and fry the same way, though cooking time may vary slightly.
How do I know when the taro chips are done?
They should be golden brown and have a potato chip-like consistency - crispy but not dark brown or burnt. Remove immediately when they reach this stage.