Poi Vegetable Tart

Featured in the Honolulu Star-Advertiser on September 16, 2015.
Recipe compliments of Chef Lee Anne Wong.



Poi Vegetable Tart

  • 2 pounds paiai (hard, pounded taro; undiluted poi; available at health food stores), cut into 1/4-inch thick 2-inch pieces
  • 3/4 cup sour poi (at least 1 week old)
  • Assorted small vegetables (tomatoes, sea asparagus, radishes, heart of palm, etc), thinly sliced
  • 1 teaspoon Meyer lemon zest
  • 3 tablespoons Meyer lemon juice
  • 2 teaspoons Hawaiian honey
  • 3 tablespoons extra-virgin olive oil
  • Edible flower petals (such as nasturtium, anise hyssop, bachelor buttons), minced parsley or chives for garnish (edible flowers are available at farmers markets)
  • Vegetable oil, for frying
  • Hawaiian sea salt and pepper to taste


  1. In a deep fryer, preheat oil to 350°F.
  2. Fry paiai pieces until puffy and crisp, about 2 minutes.
  3. Drain on paper towels and lightly season with salt.
  4. Place the sour poi in a piping bag or squeeze bottle.
  5. Pipe a teaspoon of poi on each piece of fried paiai.
  6. Vegetables should slightly overlap to create a shingle effect.
  7. In a small bowl, combine lemon zest, lemon juice, honey and olive oil.
  8. Season with salt and pepper.
  9. Drizzle mixture over the vegetable tart.
  10. Garnish with more Hawaiian sea salt, flower petals or minced herbs.

Makes 30 to 40 pieces.

Approximate Nutrient Analysis per serving (based on 35 pieces and not including salt to taste or assorted vegetables or edible flower garnish):
80 calories, 3.5 g fat, 0.5 g saturated fat, 0 mg cholesterol, 5 mg sodium, 13 g carbohydrate, 2 g fiber, 0 g sugar, 0 g protein


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