Pastry: On a lightly floured surface, roll pastry out to ¼ in. (½ cm) thick and the size of the baking sheet. Fold edges in to make crust 2 in. (5 cm) thick. Transfer the crust on a parchment-lined baking sheet and chill for 30 minutes.
Preheat oven to 425°F (220°C).
In a bowl, mix leeks with 3 Tbsp. (45 mL) olive oil, balsamic vinegar, salt and pepper.
Spread leek mixture out on another baking sheet and bake 15 minutes or until leeks start to caramelize.
In the same bowl, mix asparagus with 1 Tbsp. (15 mL) oil, tarragon, salt and pepper.
Prick the crust with a fork and bake 15 – 20 minutes or until lightly coloured.
Remove from the oven and lower heat to 375°F (190°C).
Spread Gruyère over the crust, top with roasted leeks and asparagus.
Bake 15 minutes to melt cheese and lightly roast asparagus.
Cut into 6 squares and serve hot with a green salad.
1 kg Homemade or commercial shortcrust pastry
2 Leeks cut into pieces
1/4 cup (60 mL) Irresistibles extra virgin olive oil
1 Tbsp. (15 mL) Irresistibles balsamic vinegar
1 Bunch asparagus trimmed, blanched and cut into pieces
2 Tbsp. (30 mL) Finely chopped tarragon
Salt & pepper to taste
7 oz (200 g) Gruyère, grated