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Open the puff pastry and prepare a dressing with oil, vinegar and salt.
Remove the green leaves and roots from the leeks, cut them slightly shorter than the width of the pastry and halve them lengthwise.
Remove 2-3 outer layers from the leeks, wash them and dry them well.
Make the gorgonzola creamy and spread it over the puff pastry.
Line a baking tray with parchment paper, brush the balsamic vinegar dressing in the center and sprinkle the sugar over it.
Arrange the leeks in rows in the tray and brush them with the dressing.
Gently cover with the gorgonzola pastry, seal the edges inward and prick with a fork.
Bake in a preheated oven at 180/200°C for 30-35 minutes, until golden.
Turn the savory tart over using another baking tray and place it on the serving dish.
Baking tray
Parchment paper
Fork
Inspired by @giorgia_seeds.
Italia, Lazio
| Energy (kcal) | 94.73 |
| Carbohydrates (g) | 8.76 |
| of which Sugars (g) | 6.09 |
| Fat (g) | 4.1 |
| of which Saturates (g) | 1.93 |
| Protein (g) | 4.81 |
| Fiber (g) | 2.35 |
| Sale (g) | 0.24 |
