Broccoli and Gorgonzola Pie

Ingredients for 6 servings:

• 500 g puff pastry (butter puff pastry)
• 700 g broccoli, about two heads
• 25 g butter
• 3 stalk(s) leeks
• 150 g cream
• 80 ml water
• 15 g chives
• 15 g tarragon, chopped
• 3 tbsp grainy mustard
• 200g Gorgonzola
• 1 egg(s)
• Water for boiling and quenching

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 30 minutes

vegetarian

Preheat the oven to 200°C. Roll out approximately 2/3 of the puff pastry into a 2 mm thick circle and line a tart tin with a removable base. Trim off any excess edges. Shape the remaining pastry into a lid. Cover the pastry in the tin with baking paper and add weights. Blind bake for 15-20 minutes, until the edges turn light brown. Remove the baking paper and bake the pastry for another 5 minutes, until the base is also light brown. While the pastry is blind baking, prepare the filling. Cook the broccoli florets in boiling water for about two minutes; the florets should be cooked through but still firm to the bite. Then rinse the florets in a sieve with cold water. Melt the butter in a pan and fry the sliced ​​leeks for 10-15 minutes, until soft. Now add the cream, 80 ml water, the chives, the tarragon, the mustard, 1 teaspoon of salt, and a pinch of black pepper. Mix well and remove from the heat. Now pour the leek mixture onto the pre-baked crust and scatter the broccoli on top. Then place the sliced ​​Gorgonzola on top of the florets. Brush the edges of the puff pastry with egg and press the edges of the lid down. Trim any excess edges. Brush the surface of the pastry with the remaining egg and bake the pie for 30 minutes, until golden brown. Remove from the oven, let it cool slightly, and then remove from the pan.