My friend Meghan and I decided to sign up for a weekly Imperfect Produce box. We got broccoli in our box last week, so we decided to make this pie out of my Plenty cookbook. The original recipe was overpowering in Gorgonzola for both of us, and we are cheese lovers if nothing else. Cutting down the cheese allows the other ingredients to really shine. This reheats really well for lunch the next day.
Ingredients:
1 pound sheets of puff pastry, defrosted
1 large broccoli head, cut into florets
2 tablespoons butter
2 leeks, trimmed and thinly sliced
2 cloves garlic, minced
2/3 cup heavy cream
1/3 cup water
1/3 cup chives, chopped
1/3 cup tarragon, chopped
3 tablespoons grainy mustard
salt and pepper
4 ounces Gorgonzola, cut into chunks
1 egg, beaten
Preparation:
1. Preheat the oven to 400 degrees.
2. Roll out 2/3 of puff pastry into a 1/8-inch thick circle that will line an 11-inch loose-bottomed tart pan. Line the pan and trim of extra dough. Use remaining pastry to roll out a thin disk that is large enough to cover the surface of the pie. Refrigerate the disk until ready to use.
3. Line the pastry shell with foil or parchment paper and fill with pie weights, rice or beans. Blind bake for 15-20 minutes, until light brown. Remove the pie weights and foil and bake for another 5 minutes or so, until the bottom of the shell is golden brown. Remove and let cool.
4. While tart shell is baking, make the filling. Cook broccoli florets in a pot of boiling water for 2-3 minutes, until tender. Drain in a colander and rinse well with cold water. Leave to dry.
5. Melt butter in a large skillet. Fry leeks over medium heat for 10-15 minutes, until soft. Add garlic and fry until fragrant. Add cream, water, chives, tarragon, mustard, salt and pepper. Stir well and remove from heat.
6. To assemble tart, spread leek mixture over the the bottom of the shell. Scatter broccoli on top of the leek mixture. Sprinkle Gorgonzola on top of the broccoli. Brush the rim of the tart with the egg wash. Place the reserved lid over the top of the pie and press firmly around the edges to attach the lid the bottom of the crust. Remove excess dough. Brush lid with egg wash and cut 3 small slits in the top to allow steam to escape.
7. Bake for about 30 minutes, until golden brown. Allow to cool slightly before removing from pan. Serve warm.
Ingredients:
1 pound sheets of puff pastry, defrosted
1 large broccoli head, cut into florets
2 tablespoons butter
2 leeks, trimmed and thinly sliced
2 cloves garlic, minced
2/3 cup heavy cream
1/3 cup water
1/3 cup chives, chopped
1/3 cup tarragon, chopped
3 tablespoons grainy mustard
salt and pepper
4 ounces Gorgonzola, cut into chunks
1 egg, beaten
Preparation:
1. Preheat the oven to 400 degrees.
2. Roll out 2/3 of puff pastry into a 1/8-inch thick circle that will line an 11-inch loose-bottomed tart pan. Line the pan and trim of extra dough. Use remaining pastry to roll out a thin disk that is large enough to cover the surface of the pie. Refrigerate the disk until ready to use.
3. Line the pastry shell with foil or parchment paper and fill with pie weights, rice or beans. Blind bake for 15-20 minutes, until light brown. Remove the pie weights and foil and bake for another 5 minutes or so, until the bottom of the shell is golden brown. Remove and let cool.
4. While tart shell is baking, make the filling. Cook broccoli florets in a pot of boiling water for 2-3 minutes, until tender. Drain in a colander and rinse well with cold water. Leave to dry.
5. Melt butter in a large skillet. Fry leeks over medium heat for 10-15 minutes, until soft. Add garlic and fry until fragrant. Add cream, water, chives, tarragon, mustard, salt and pepper. Stir well and remove from heat.
6. To assemble tart, spread leek mixture over the the bottom of the shell. Scatter broccoli on top of the leek mixture. Sprinkle Gorgonzola on top of the broccoli. Brush the rim of the tart with the egg wash. Place the reserved lid over the top of the pie and press firmly around the edges to attach the lid the bottom of the crust. Remove excess dough. Brush lid with egg wash and cut 3 small slits in the top to allow steam to escape.
7. Bake for about 30 minutes, until golden brown. Allow to cool slightly before removing from pan. Serve warm.