Leek, Apple and Camembert Cheese Pie

Instructions

1. 1

   Line a large baking sheet with parchment paper.

2. 2

   Roll out the dough to form a 25-cm (10-inch) disc. Place on the baking sheet, folding the edges underneath. Refrigerate for 30 minutes.

3. 3

   Cut the leeks so they are about 23-cm (9-inch) long, then cut them in half lengthwise up to 2.5-cm (1-inch) from the root. Do not cut the base.

4. 4

   Cook the leeks in salted boiling water until tender, about 7 minutes. Rinse under cold water. Drain on paper towels. Cut the base of each leek.

5. 5

   With the rack in the lowest position, preheat the oven to 190 °C (375 °F).

6. 6

   Prick the dough with a fork. Do not prick the edges. Brush with the olive oil. Spread the cheese on the pie shell. Place the pieces of leeks over the cheese, in a star pattern. Add the sliced apples or pears in the remaining spaces.

7. 7

   Drizzle the pie with the honey and sprinkle with the pine nuts. Season generously with salt and pepper.

8. 8

   Bake for about 40 minutes. Serve as an appetizer.