Sunday, April 15, 2012
Broccoli & Gorgonzola Pie
I'm considering changing this blog's tag line to Stovetop Revolution: Taking Vegetables and Adding Various Cheeses to Them Since 2009.
This seems apt, no? Considering the lingering theme. But hey, I had a day off, and a friend was coming over for dinner. Said friend had given up sugar for Lent and actually made it through the whole 40 days, a victory not to be overlooked since it is chocolate season after all, and the Easter Bunny is a very cruel mistress. I figured since she had been so painstakingly good I had better amp up another vice to make up for the lack of sweet stuff - fromage.
The name of the pie reads simply, making no mention of the not one, but three leeks that are sweated with seeded mustard, tarragon leaves with their mysterious slight aniseed flavour and a spoonful of cream. They're cooked slowly, softening just up until the point of colour, and make up the first layer of the pie's filling, bringing a mustardy sweetness to the Gorgonzola, which doesn't bugger around with subtlety.
I really, really liked this one. Another gem from Plenty. We ate the last of the Summer's red, green and golden tomatoes with some thinly sliced red onion, parsley, olive oil and red wine vinegar, just as Yottam suggested. And the fresh acidity was a welcome foil.
Broccoli & Gorgonzola Pie
Adapted from Yottam Ottoleghi's Plenty
There was a serious amount of Gorgonzola in the original recipe, I used only about two thirds and it was more than enough for me (and I love the stuff), but if you are using quite a large pie tin then you might like to up the ante a little and use the full amount in the original recipe, which was 200g.
2 sheets all-butter puff pastry
2 broccoli heads cut into florets
3 leeks, trimmed and thinly sliced
150ml double cream
15g chives, chopped
15g tarragon, chopped
3 tbs wholegrain mustard
1 tsp salt
1 free-range egg, beaten
Preheat the oven to 200 degrees C.
Line a 25cm loose-bottomed tart tin with one of the sheets of pastry, and trim the edges. Line with baking paper and fill with baking beads and blind bake until golden, about 15-20 minutes. Cool.
Meanwhile, while the tart is baking, prepare the filling. Cook the broccoli florets in a large pot 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.
Melt the butter in a large frying pan and fry the leeks on a gentle heat for 10-15 minutes or until soft but not coloured. 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 over the base of tart pastry case. Scatter the broccoli evenly on top and press into the leek mixture. Dot with pinches of the Gorgonzola until it is evenly distributed. Brush the rim of the pastry case and place the other piece of pastry (cut to the size of the tin) on top, pressing down firmly to seal. Trim off any excess pastry that hangs over the edge.
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 tin.