Broccoli and Gorgonzola pie recipe

Ingredients

• 1 lb puff pastry
• 2 broccoli heads (1½ lbs in total), cut into florets
• 2 tbsp butter
• 3 to 4 leeks, trimmed and thinly sliced
• 2/3 cup heavy cream
• 1/3 cup water
• 1/3 cup chopped chives
• 1/3 cup chopped tarragon
• 3 tbsp grainy mustard
• 1 tsp salt
• black pepper
• 7 oz Gorgonzola, cut into medium chunks
• 1 egg, beaten

1. Preheat the oven to 400°F. Roll out two-thirds of the pastry into a circle that is 1/8 inch thick and large enough to line a 10-inch loose-bottomed tart pan. Line the pan and trim off the excess pastry. Roll out the remaining pastry into a thinner disc, large enough to cover the surface of the pie, and lay it on a plate. Place both shell and lid in the freezer for 10 minutes.
2. Line the pastry with parchment paper and fill it with baking beans. Bake blind for 15 to 20 minutes, or until light brown. Remove the paper and beans and return to the oven to bake for about 5 minutes, or until the bottom of the shell is golden. Leave to cool down.
3. While the tart shell is baking, prepare the filling. Cook the broccoli florets in a large pan of boiling water for about 2 minutes, or until tender but still firm. Drain in a colander, rinse well with cold water and leave to dry.
4. Melt the butter in a pan and fry the leeks on gentle heat for 10 to 15 minutes, or until soft but not colored. Add the cream, water, chives, tarragon, mustard, salt and some black pepper. Stir well and remove from the heat.
5. To assemble, spread the leek mixture over the bottom of the pastry case. Scatter the broccoli on top and gently press into the leek mix. Dot with the Gorgonzola. Brush the rim of the tart case with the beaten egg and place the pastry lid over the filling. Press down firmly around the edge to attach the lid to the case. Trim off any of the lid that hangs over the edge.
6. Glaze the lid with beaten egg and bake for about 30 minutes, or until the pastry is golden brown. Allow to cool a little before removing from the pan.