Broccoli and Gorgonzola Pot Pie

by angelika on October 8, 2011

Rich and fabulous is the name of the game with this puff pasty pot pie. Golden and flaky puff pasty envelops a creamy gorgonzola based broccoli pie, with a hint of tarragon and mustard. Love at first bite was more like it. This pot pie was the centerpiece of a birthday celebration. It’s so rich and decadent you might need a holiday to justify it. Maybe not; maybe your celebration is making it though another week. For as rich and decadent as it is, it is really very basic to make. Using prepared puff pastry takes a lot of time and effort out of the traditional pot pie made with pie crust. It has a lighter texture for it too. If you are a fan of broccoli and gorgonzola, then this is a must make. It was a smash hit here, with adults and kids alike.

Broccoli and Gorgonzola Pot Pie
serves 6
1 lb puff pastry
2 broccoli heads, cut into florets 
2 tablespoons butter
3-4 leeks, white and light green part, sliced
2/3 cup heavy cream
1/3 cup water
1/3 cup chopped chives
1/3 cup chopped tarragon
3 tablespoons grain mustard
1 teaspoon salt
black pepper
7 ounces Gorgonzola in chunks
1 egg, beaten
This is a barely adapted recipe from Ottolenghi’s Plenty. 
Preheat the oven to 400º.
Roll out 2/3 of the pastry 1/8 inch thick. Line the bottom of a 10″ tart pan with a loose bottom. Trim off the excess pasty with your rolling pin. Roll out the remainder of the pasty into a thinner disk that is large enough to cover the top of the pie. Place this sheet on a plate and put the plate and the tart pan in the freezer for 10 minutes. 

Line the tart bottom with parchment paper or foil, and fill with weights. I use beans that are reserved for this purpose. Bake blind for 20 minutes or until light brown. Remove the beans, gently poke the bottom of the tart with a fork a few times to prevent puffing, and bake for another 5 minutes until golden. Let the shell cool. 

Cook the broccoli in boiling water for two minutes or until tender but firm. Drain and run under cold water. Leave aside to dry. 
Melt the butter in a pan and saute the leeks on medium low for 10-15 minutes. You want them soft but not colored. Add the cream, water, chives, tarragon, mustard, salt and pepper. Stir well and let the cream reduce by a third. About 5 minutes. 

Spread the leek mixture over the bottom of the tart shell, then scatter the broccoli over and gently press it down into the leek mixture. Dot with gorgonzola. 
Brush the rim of the tart case with beaten egg, then lay the lid on top and press firmly to attach. Trim away any excess.  Cover the outside of tart with beaten egg. 
Bake for 30 minutes, or until golden brown. Let the tart cool a bit before serving. 
A votre santé!

{ 1 comment… read it below or add one }

Anonymous March 1, 2012 at 6:40 pm

I made this, sooo creamy and rich and yummy! 😀

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