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.
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.
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.
With the rack in the lowest position, preheat the oven to 190 °C (375 °F).
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.
Drizzle the pie with the honey and sprinkle with the pine nuts. Season generously with salt and pepper.
Bake for about 40 minutes. Serve as an appetizer.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.