Broccoli and Gorgonzola Pie

This recipe is (gently adapted) from Plenty by Yotam Ottolenghi, Chronicle Books, 2010


1-lb pie pastry (the Full Belly pie dough is 12-oz.)

All the Broccoli from your box, florets and tender stems.  Cut the top into florets and the stems into similarly-sized pieces.

2 tbsp butter

All the Leeks from your box, 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


Preheat the oven to 400º. Roll out 2/3 of the pie dough for the bottom of the pie. Line the bottom of a 10-inch loose-bottomed tart pan. Roll out the rest of the dough for the top and lay it on a plate.  Put both in the freezer for 10 minutes. Line the pastry shell with parchment paper and fill it with dry beans.  Bake it until light brown for 15 to 20 minutes or until the bottom of the shell is golden.  Set aside to cool down.

Cook the broccoli in a large pan of boiling water for about 2 minutes, until tender but still firm.  Drain it in a colander, rinse well with cold water and leave to dry. Fry the leeks gently in the butter for 10 to 15 minutes, or until soft.  Add the cream, water, chives, tarragon, mustard, salt and some black pepper.  Stir well and remove from the heat.

To assemble, spread the leek mixture on the bottom of the tart pan.  Scatter the broccoli on top and gently press into the leeks.  Dot with the Gorgonzola.  Brush the rim of the tart 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 and trim. Glaze the lid with beaten egg and bake for about 30 minutes or until the party is golden brown.  Allow to cool a little before removing from the pan.  Serve warm or at room temperature.

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