{"id":6839,"date":"2025-03-07T19:01:47","date_gmt":"2025-03-07T19:01:47","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=6839"},"modified":"2025-03-07T19:04:30","modified_gmt":"2025-03-07T19:04:30","slug":"potato-leek-tart-with-gochujang-honey","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/potato-leek-tart-with-gochujang-honey\/","title":{"rendered":"Potato-Leek Tart with Gochujang & Honey"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Potato-Leek Tart with Gochujang & Honey<\/span><\/h2>\n
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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!<\/span><\/div>\n
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Servings: <\/span>1<\/span> tart<\/span><\/span><\/div>\n\n
Author: <\/span>Nik Sharma – The Flavor Equation<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 1 <\/span> 9\u00bd-inch-square sheet<\/span> puff pastry<\/span> (8 ounces), thawed, cold<\/span><\/li>
  • 2<\/span> tablespoons<\/span> gochujang<\/span><\/li>
  • 1<\/span> tablespoon<\/span> honey<\/span><\/li>
  • 1<\/span> tablespoon<\/span> extra-virgin olive oil<\/span><\/li>
  • 2<\/span> tablespoons<\/span> hot water<\/span><\/li>
  • 1<\/span> large<\/span> leek<\/span> white and pale green parts only, trimmed, rinsed well, thinly sliced and patted dry<\/span><\/li>
  • 1<\/span> large<\/span> russet potato<\/span> peeled and thinly sliced<\/span><\/li>
  • \u00bc<\/span> teaspoon<\/span> salt<\/span><\/li>
  • \u00bc<\/span> teaspoon<\/span> ground pepper<\/span><\/li>
  • 2<\/span> teaspoons<\/span> sesame seeds<\/span><\/li>
  • 1<\/span> tablespoon<\/span> chopped fresh chives<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Preheat oven to 375\u00b0F.<\/div><\/li>
    • Line a baking sheet with parchment paper.<\/div><\/li>
    • Lay puff pastry flat on the prepared pan. Prick all over with a fork. Fold the sides over to form a \u00bd-inch border.<\/span><\/div><\/li>
    • Brush with a little water to seal the edges and crimp gently with a fork. Set aside in the refrigerator.<\/div><\/li>
    • 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.<\/div><\/li>
    • Add leek, potato, salt and pepper to the bowl and toss to coat.<\/div><\/li>
    • Scatter some leek slices over the pastry, then shingle the potatoes and the remaining leek in a single layer within the borders.<\/div><\/li>
    • Sprinkle with sesame seeds.<\/div><\/li>
    • 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.<\/div><\/li>
    • Let cool for 5 minutes. Drizzle with the reserved 2 tablespoons sauce and sprinkle with chives. Serve warm or at room temperature.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":6836,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[134,2019,618,362,142,2505,140,696,1712],"tags":[],"class_list":["post-6839","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-appetizer","category-baked","category-breakfast-brunch","category-korean","category-lunch","category-side","category-snack","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2025\/03\/PotatoLeekTartWithGochujang.png","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/6839","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=6839"}],"version-history":[{"count":2,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/6839\/revisions"}],"predecessor-version":[{"id":6843,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/6839\/revisions\/6843"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/6836"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=6839"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=6839"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=6839"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}