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

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.