Savory tart with caramelized leeks, taleggio, walnuts, and honey

Name: Savory tart with caramelized leeks, taleggio, walnuts, and honey
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Yield: 6
Cuisine: Italia
Ingredients: 210 g All-purpose flour; 110 g Butter; 0.5 teaspoon Salt; 50 mL Water; to taste For the topping; 3 units Large leeks; 1 tablespoon Balsamic vinegar; 1 tablespoon Brown sugar; to taste Salt; 200 g Taleggio; to taste Walnuts; to taste Honey

@spunticulinari

A delicious savory tart with caramelized leeks, taleggio, walnuts, and honey, perfect as a main dish or appetizer.

Difficulty: Easy

Cooking time: 35 minCooking: 35 min

Preparation time: 45 minPreparation: 45 min

Country: Italia

spunticulinari@spunticulinari

Ingredients

No. Servings

All-purpose flour210g
Butter110g
Salt0.5teaspoon
Water50mL
For the topping
Large leeks3units
Balsamic vinegar1tablespoon
Brown sugar1tablespoon
Saltto taste
Taleggio200g
Walnutsto taste
Honeyto taste

Preparation Ingredients Suggestions General Information Analysis Macronutrients

Preparation

STEP 1 OF 7
In a bowl, combine the flour, cold butter, salt, and water, then knead quickly until you obtain a smooth and homogeneous dough.
STEP 2 OF 7
Cover with plastic wrap and let it rest in the fridge for at least 30 minutes.
STEP 3 OF 7
Slice the leeks and transfer them to a pan with a drizzle of oil, then add 1/2 cup of water, balsamic vinegar, and brown sugar.
STEP 4 OF 7
Cook for about 5 minutes and adjust the salt.
STEP 5 OF 7
Roll out the dough thinly with the help of parchment paper, place it on a baking tray, and add the leeks and taleggio.
STEP 6 OF 7
Bake in a preheated fan oven at 180°C for 35 minutes or until golden brown.
STEP 7 OF 7
At the end of cooking, add the chopped walnuts, honey, and serve.

Suggestions

Bowl
Plastic wrap
Pan
Parchment paper
Baking tray

General Information

Storage notes

Store in the refrigerator for up to 2 days, reheat before serving.

More information

Perfect for a light lunch or dinner, also ideal for buffets or aperitifs.

Origin

Italia, Emilia Romagna

Analysis

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Descrizione

Preparation

STEP 1 OF 7

In a bowl, combine the flour, cold butter, salt, and water, then knead quickly until you obtain a smooth and homogeneous dough.

STEP 2 OF 7

Cover with plastic wrap and let it rest in the fridge for at least 30 minutes.

STEP 3 OF 7

Slice the leeks and transfer them to a pan with a drizzle of oil, then add 1/2 cup of water, balsamic vinegar, and brown sugar.

STEP 4 OF 7

Cook for about 5 minutes and adjust the salt.

STEP 5 OF 7

Roll out the dough thinly with the help of parchment paper, place it on a baking tray, and add the leeks and taleggio.

STEP 6 OF 7

Bake in a preheated fan oven at 180°C for 35 minutes or until golden brown.

STEP 7 OF 7

At the end of cooking, add the chopped walnuts, honey, and serve.

Macronutrients (100 gr)

Energy (kcal)	254.8
Carbohydrates (g)	20.13
of which Sugars (g)	3.82
Fat (g)	16.2
of which Saturates (g)	9.39
Protein (g)	7.6
Fiber (g)	1.48
Sale (g)	0.45