RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, MICHELLE ITZKOWITZ
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! Recipe by Nik Sharma of The Flavor Equation and EatingWell Magazine (November 2021).
Potato-Leek Tart with Gochujang & Honey
- 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
- 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.