A delicious savory tart with caramelized leeks, taleggio, walnuts, and honey, perfect as a main dish or appetizer.
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In a bowl, combine the flour, cold butter, salt, and water, then knead quickly until you obtain a smooth and even dough.
Cover with plastic wrap and let rest in the refrigerator for at least 30 minutes.
Slice the leeks and transfer them to a pan with a drizzle of oil, then add 1/2 glass of water, balsamic vinegar, and brown sugar.
Cook for about 5 minutes and adjust the salt.
Roll out the dough thinly using parchment paper, place it on a baking tray, and add the leeks and taleggio.
Bake in a fan oven preheated to 180° for 35 minutes or until golden.
At the end of cooking, add the chopped walnuts, the honey, and serve.
Bowl
Plastic wrap
Pan
Parchment paper
Baking tray
Store in the refrigerator for up to 2 days, reheat before serving.
Perfect for a light lunch or dinner, also ideal for buffets or aperitifs.
Italia, Emilia Romagna
| Energy (kcal) | 236.28 |
| Carbohydrates (g) | 19.15 |
| of which Sugars (g) | 4.41 |
| Fat (g) | 14.66 |
| of which Saturates (g) | 8.48 |
| Protein (g) | 7.18 |
| Fiber (g) | 1.77 |
| Sale (g) | 0.29 |
