Appetizer

Crispy Taro-Coconut Tartlet with Charred Tomato Confit, Burrata & Crispy Garlic Oil

Name: Crispy Taro-Coconut Tartlet with Charred Tomato Confit, Burrata & Crispy Garlic Oil
Prep time: 35 min
Cook time: 50 min
Total time: 85 min
Yield: 2 servings
Ingredients: 150g fresh taro root, peeled & diced small; 1 tsp kosher salt; 40g unsweetened coconut milk (thick, from the top of a can); 25g butter, softened; 1/4 tsp white pepper; 300g Roma tomatoes, quartered; 3 cloves garlic, minced; 2 tbsp extra-virgin olive oil (for confit); 1 tbsp rice vinegar; 1/2 tsp caster sugar; 1/4 tsp kosher salt; 1 fresh thyme sprig; 100g burrata cheese (chilled); 60ml neutral oil (for crispy-garlic oil); 4 cloves garlic, thinly sliced; 1/4 tsp sea salt; 1 dried red chili, crumbled; 1/4 tsp fresh thyme leaves; fleur de sel for finishing; 1 small basil leaf for garnish

A hand-molded, baked taro starch shell filled with slow-cooked charred tomato confit, draped with creamy burrata, and finished with crispy garlic oil and a whisper of fleur de sel. This is a stunning, unexpected appetizer that marries Filipino root vegetables with Italian cheese and French technique.

762calper serving 12gprotein 33gcarbs 69gfat 35min prep 50min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this