Savory Tart with Caramelized Leeks, Taleggio, Walnuts and Honey

In a bowl, combine the flour, cold butter, salt, and water.

Knead quickly until you get a smooth, even dough.

Cover with cling film and let it rest in the fridge for at least 30 minutes.

Slice the leeks and transfer them to a pan with a drizzle of oil.

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, helping yourself with baking paper.

Place the dough on a baking tray and add the leeks and taleggio.

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

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