A delicious savory tart with caramelized leeks, taleggio, walnuts and honey, perfect as a main dish or appetizer.
Step 1 of 10: In a bowl, combine the flour, cold butter, salt, and water.
Step 2 of 10: Knead quickly until you get a smooth, even dough.
Step 3 of 10: Cover with cling film and let it rest in the fridge for at least 30 minutes.
Step 4 of 10: Slice the leeks and transfer them to a pan with a drizzle of oil.
Step 5 of 10: Add 1/2 glass of water, balsamic vinegar, and brown sugar.
Step 6 of 10: Cook for about 5 minutes and adjust the salt.
Step 7 of 10: Roll out the dough thinly, helping yourself with baking paper.
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Milk, and Tree nuts
Step 8 of 10: Place the dough on a baking tray and add the leeks and taleggio.
Step 9 of 10: Bake in a preheated fan oven at 180° for 35 minutes or until golden brown.
Step 10 of 10: At the end of cooking, add the chopped walnuts and honey.
| Average values | Per serving249 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,464 kJ589 kcal | 989 kJ236 kcal |
| Fat | 36.52 g | 14.65 g |
| of which saturated fatty acids | 21.14 g | 8.48 g |
| Carbohydrates | 47.73 g | 19.15 g |
| of which sugars | 10.99 g | 4.41 g |
| Fibre | 4.41 g | 1.77 g |
| Protein | 17.87 g | 7.17 g |
| Salt | 0.75 g | 0.3 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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