Combine 200 g all-purpose flour, 1 egg, 30 ml olive oil, 30 g fromage blanc, 7 g za'atar, and 5 g salt in a mixing bowl.

Knead the dough until smooth, then shape it into a ball.

Cover the dough and chill it in the refrigerator for 30 min.

Thinly slice 600 g leek whites, 100 g onion, and 3 g garlic.

Melt 15 g butter in a frying pan, then sauté the onion and garlic with a pinch of salt.

Add the sliced leek whites and sauté them over medium heat for at least 30 min.

Add up to 120 ml water as needed, then cook until the leeks are soft and caramelized.

Preheat the oven to 200°C / 390°F, then lightly oil the tart pan with a little olive oil.

Roll out the chilled dough, then place it in the tart pan.

Spread 90 g pesto over the pastry, then distribute the caramelized leeks evenly on top.

Bake the tart for 35 min at 200°C / 390°F, then let it cool until warm.

Tear 125 g burrata over the warm tart, then finish with 20 g pistachios, 6 g basil, and a drizzle of olive oil.

Add burrata, pistachios, a drizzle of olive oil and basil once the tart is warm and slightly cooled.