This recipe comes from Yotam Ottolenghi's PLENTY, and despite not being a gorgonzola-lover, I do love this dish. Every time I've made it, it's been a HUGE hit!
This savory, decadent dish a great one to make for a dinner party, or to bring to a holiday get-together! Though, if the get-together is large, you might want to make two!
Ingredients:
1 lb puff pastry
2 boccoli heads, cut into florets
2 tbsp butter
3-4 leeks, trimmed and thinly sliced
2/3 cup heavy cream
1/3 cup of water
1/3 cup freshly chopped tarragon
3 tbsp grainy mustard
1 tsp kosher salt
black pepper
7 oz Gorgonzola, cut into medium chunks
1 egg, beaten
FIRST: Preheat oven to 400 degrees. Using 2/3 of the pastry, roll dough into a large circle that's roughly 1/8th of an inch thick. It should be large enough to line a 10-inch tart pan. Ottolenghi recommends a loose-bottomed one! This recipe could also be done as mini, personal pies!
THEN: Line the pan and trim off excess pastry. Roll the remaining pastry into a thinner circle that's large enough to cover the surface of the pan. Lay the top on a plate. Place top and shell in the freezer for 10 minutes.
WAIT AND THEN: Line the pastry with parchment and fill it with baking beans. Bake blind for 15-20 minutes, or until light brown. Remove the parchment and beans and return to the oven to bake for five more minutes, or until the bottom of the shell is golden. Set aside to cool down.
MEANWHILE: Cook the broccoli florets in a large pan of boiling water for about two minutes, or until tender, but still firm. Drain in a colander, rinse well with cold water, and let dry.
THEN: Melt butter in a pan and fry the leeks on medium-low heat for 10 to 15 minutes -- we want them soft but not colored. Add the cream, water, chives, tarragon, mustard, salt, and black pepper. Stir well and remove from heat.
ASSEMBLE: Spread the leek mixture over the shell/bottom of the pie. Scatter the broccoli on top and gently press the florets into the leek mix. Dot with gorgonzola. Brush the rim of the tart shell with the beaten egg and place the lid over the filling. Press down firmly around the edge to attach the shell/bottom to the lid. Trim excess.
FINALLY: Glaze the entire lid with beaten egg and bake for about 30 minutes, or until the pastry is golden brown. Allow to cool before removing from pan. Serve warm.
Comments