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 and homogeneous dough ball.

Cover with plastic wrap and let 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 salt to taste.

Roll out the dough thinly using parchment paper to help.

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

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

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