Open the puff pastry and prepare a dressing with oil, vinegar, and salt.
Remove the green leaves and roots from the leeks, cut them slightly shorter than the width of the pastry and in half lengthwise.
Remove 2-3 outer layers of the leeks, wash them and dry them well.
Make the gorgonzola creamy and spread it on the puff pastry.
Line a baking tray with parchment paper, brush the center with the balsamic vinegar dressing and sprinkle the sugar.
Arrange the leeks in a row on the tray and brush them with the dressing.
Gently cover with the gorgonzola pastry, seal the edges inward and prick with a fork.
Bake in a preheated oven at 180/200°C for 30-35 minutes, until golden brown.
Flip the savory pie using another tray and place it on the serving plate.
Baking tray
Parchment paper
Fork
Inspired by @giorgia_seeds.
Italia, Lazio
| Energy (kcal) | 187.22 |
| Carbohydrates (g) | 11.8 |
| of which Sugars (g) | 5.52 |
| Fat (g) | 13 |
| of which Saturates (g) | 5.33 |
| Protein (g) | 5.26 |
| Fiber (g) | 2.32 |
| Sale (g) | 0.35 |
