Active Time:30 minsTotal Time:1 hr 30 minsServings:8Jump to Nutrition Facts
Active Time:30 minsTotal Time:1 hr 30 minsServings:8
Active Time:30 mins
Active Time:
30 mins
Total Time:1 hr 30 mins
Total Time:
1 hr 30 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients19 1/2-inch-square sheet puff pastry (8 ounces), thawed, cold2tablespoonsgochujang1tablespoonhoney1tablespoonextra-virgin olive oil2tablespoonshot water1large leek, white and pale green parts only, trimmed, rinsed well, thinly sliced and patted dry1largerusset potato, peeled and thinly sliced¼teaspoonsalt¼teaspoonground pepper2teaspoonssesame seeds1tablespoonchopped fresh chives
Cook Mode(Keep screen awake)
Ingredients
19 1/2-inch-square sheet puff pastry (8 ounces), thawed, cold
2tablespoonsgochujang
1tablespoonhoney
1tablespoonextra-virgin olive oil
2tablespoonshot water
1large leek, white and pale green parts only, trimmed, rinsed well, thinly sliced and patted dry
1largerusset potato, peeled and thinly sliced
¼teaspoonsalt
¼teaspoonground pepper
2teaspoonssesame seeds
1tablespoonchopped fresh chives
DirectionsLeigh BeischPreheat oven to 375°F. Line a baking sheet with parchment paper.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.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.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.Let cool for 5 minutes. Drizzle with the reserved 2 tablespoons sauce and sprinkle with chives. Serve warm or at room temperature.EquipmentParchment paperOriginally appeared: EatingWell Magazine, November 2021
Directions
Leigh BeischPreheat oven to 375°F. Line a baking sheet with parchment paper.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.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.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.Let cool for 5 minutes. Drizzle with the reserved 2 tablespoons sauce and sprinkle with chives. Serve warm or at room temperature.EquipmentParchment paper
Leigh Beisch
Preheat oven to 375°F. Line a baking sheet with parchment paper.
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.
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.
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.
Let cool for 5 minutes. Drizzle with the reserved 2 tablespoons sauce and sprinkle with chives. Serve warm or at room temperature.
Equipment
Parchment paper
Originally appeared: EatingWell Magazine, November 2021
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Nutrition Facts(per serving)241Calories13gFat28gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
