Potato-Leek Tart with Gochujang & Honey

Name: Potato-Leek Tart with Gochujang & Honey
Ingredients: 1 9 1/2-inch-square sheet puff pastry (8 ounces), thawed, cold; 2 tablespoons gochujang; 1 tablespoon honey; 1 tablespoon extra-virgin olive oil; 2 tablespoons hot water; 1 large leek, white and pale green parts only, trimmed, rinsed well, thinly sliced and patted dry; 1 large russet potato, peeled and thinly sliced; ¼ teaspoon salt; ¼ teaspoon ground pepper; 2 teaspoons sesame seeds; 1 tablespoon chopped fresh chives

5 steps

Puff pastry is the perfect balance of crunchy and buttery for tarts like this one. Serve this potato-leek tart as a first course or alongside roast turkey instead of mashed potatoes.

Updated at: Thu, 17 Aug 2023 01:01:59 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories1400.2 kcal (70%)

Total Fat65.3 g (93%)

Carbs180.2 g (69%)

Sugars39.5 g (44%)

Protein22 g (44%)

Sodium1593.2 mg (80%)

Fiber13 g (47%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 sheetpuff pastry

9 1/2-inch-square, thawed, cold

2 tablespoonsgochujang

1 tablespoonhoney

1 tablespoonextra-virgin olive oil

2 tablespoonswater

hot

1leek

large, white and pale green parts only, trimmed, rinsed well, thinly sliced and patted dry

1russet potato

large, peeled and thinly sliced

¼ teaspoonsalt

¼ teaspoonground pepper

2 teaspoonssesame seeds

1 tablespoonfresh chives

chopped

Instructions

Step 1

Preheat oven to 375°F. Line a baking sheet with parchment paper.

Step 2

Lay puff pastry flat on the prepared pan. Prick all over with a fork. Fold the sides over to form a 1/2-inch border. Brush with a little water to seal the edges and crimp gently with a fork. Set aside in the refrigerator.

Step 3

Mix gochujang, honey and oil in a medium bowl. Add hot water and mix until smooth. Set aside 2 tablespoons of the mixture for drizzling. Add leek, potato, salt and pepper to the bowl and toss to coat. Scatter some leek slices over the pastry, then shingle the potatoes and the remaining leek in a single layer within the borders. Sprinkle with sesame seeds.

Step 4

Bake the tart, rotating the pan from front to back halfway through, until the crust is golden brown all over and the potatoes and leeks are tender when pierced with a knife, 50 to 55 minutes.

Step 5

Let cool for 5 minutes. Drizzle with the reserved 2 tablespoons sauce and sprinkle with chives. Serve warm or at room temperature.

View on eatingwell.com

↑Support creators by visiting their site 😊