I was running out of flour and wanted to prepare a leek tart, so I made a little experiment for the dough and give a Japanese twist to my tart. I prepared the dough with rice flour (2/3) and soy flour (1/3), vegetal oil and soy sauce, and of course water. The mixture was incredibly soft and nice to work, so I made a rather thin dough. For the leek it’s Japanese thin ones, so I just halved them and set them in the dough. I baked for 30min at 180deg. 

The result? Taste-wise it was just somptuous, a mix of crispy, melty, juicy and dry. Amazing! Plating and eating wise: the sides of dough were really crispy, so hard to make a clean cut. The whole length leeks are difficult to cut, so not optimal. Need some work here, but couldn’t help sharing the recipe of that delicious dough, very likely perfect with shiitake and other Japanese vegetables.