Caramelized Leek, Ginger, and Egg Galettes
Caramelized” Leek, Ginger, Egg Galettes— for your 3am feast after hooman activity (recipe below) 🍼✨♥️
I’ve recently switched over from miso to doenchang— Korea’s fermented soybean paste that’s very similar in texture and taste to miso. And when you add a spoonful to leeks that you want to caremlize but don’t have the patience for, you have a cheaters way to a similar umami and color minus the hour wait
Caramelized Leek, Ginger, and Egg Galettes
Time: 1 hour and 30 minutes
Yield: about 4
INGREDIENTS
Caramelized Leeks
4 leeks
1 tbsl doenjang
2 tbsp olive oil
pinch of kosher salt
1 pie crust, room temp
4 tablespoons ginger jam
5 large eggs
everything but the bagel seasoning, for garnish
DIRECTIONS
Preheat oven to 400F. Remove the leek greens from the stems and slice the stems in 1/2. Rinse the leeks in a bowl of cold water to remove any dirt. Once clean, cut into thin strips horizontally.
In a a skillet, heat the olive oil over medium heat. Add the doenchang and leeks with a pinch of salt. Stir until incorporated. Keep stirring for 10-12 minutes until slightly golden and cooked down. Remove from pan.
Roll out a pie crust and take a large bowl (about 6-8 inches in diameter) and press into the dough, to create our mini galettes. Repeat with the remaining dough after rolling it out to the same thickness again.
Spoon a tablespoon of ginger jam in the center. Add the leeks around the perimeter, leaving about 1” on all sides to fold over. Lay the leeks to create a little border for the egg to sit into once these bake. Fold the pie crust around the edge and crimp it so it covers some of the leeks.
Whisk one egg and lightly brush the exposed pie crust edges with it. Top the crust with everything but the bagel seasoning. Bake for 20-25 minutes or until the edges are golden. Remove from oven and crack 1 egg, gently, into each center. Bake for another 5-6 mins.
Let cool, remove from pan and g arnish with hot sauce, herbs, or store in the fridge as a snack for later.