Roll the dough out.
Paint the dough with a brush and butter.
Sprinkle the grated cheese over.
Fold the dough and then roll out.
Repeat the process.
Cover with clear plastic and leave in the fridge for 30 minutes.
Melt the butter in a pan.
Fry the leeks and garlic until brown.
Add the castor sugar and fry until it begins to caramelize.
Add the balsamic vinegar and water and let it cook for 8 minutes.
Season with salt and pepper.
Let the mixture cool and add the olives.
Roll out the dough in a circle and place on a baking tray with baking paper.
Scoop the leek mixture in the middle of the dough and cut a hole 3 cm wide.
Put the fresh thyme on top.
Fold the dough so an edge forms.
Paint the edge of the dough with egg mixture.
Bake for 25 to 35 minutes at 190 degrees c.