Winter cooking can involve a lot of cheese and carbs. Which is great - we really really love cheese and carbs - but we can't live off that alone. With the cooler weather and our desire for cosiness (and fats), incorporating lots of vegetables into our cooking can be a struggle - we don't feel nearly as dedicated to salad as we do during summer!
To remedy that we decided to give Yotam Ottolenghi's book Plenty a try - it promises us an array of vibrant vegetables recipes. We picked a simple Broccoli and Gorgonzola pie (see our photo above) but we changed the recipe slightly. Check it out below:
Broccoli and Gorgonzola Pie (recipe adapted from Plenty by Yotam Ottolenghi)
- 1 package of puff pastry, thawed
- 1 lb of frozen broccoli
- 1 tbs of olive oil + 2 tbs water
- 3 leeks, trimmed and thinly sliced
- 1/2 cup heavy cream
- 1/3 water
- 3 tbs mustard
- handful of chopped fresh tarragon
- 1 package (125g) of blue cheese (we used PC blue cheese)
- 1 egg, beaten
Preheat oven to 400 degrees F. Roll out two-thirds of the pastry into a circle that can easily line a pie pan - be mindful not to overwork the dough as it can harden. Line the pan and trim off the excess pastry. Roll out the next piece to make a thinner top; place this piece on a piece of parchment paper. Chill the dough in the freezer for 10 minutes.
Prick the tart bottom with a fork several time and cover with aluminium foil and cover with baking beans. Bake for 15-20 min, depending on your oven. Remove from the oven, take out parchment and baking beans, and bake for another 5-6 minutes. Let cool.
As the shell is baking, cook the broccoli in a pot of boiling water. The florets should be tender but crisp, approximately 2-4 minutes. Rinse broccoli under cold water, and let dry.
Heat up a pan, add olive oil, and saute leeks on a low heat for 10 minutes, adding more water as needed. Incorporate cream, water, mustard, tarragon, salt, and pepper.
To assemble, spread the leek and cream mixture over the bottom of the tart. Spread the broccoli on top. Add the blue cheese. Brush the rim of the tart pan with the egg, and then place the pastry top over the filling. Press and seal the tart, and cut off any excess pastry. Glaze the top with the beaten egg and bake for 30-35 minutes, until your top is golden brown. Allow to cool 5 min before serving.
We served the pie with a tomato, red onion, dill salad, dressed in olive oil and white vinegar.
We hope you enjoy it,
The Spectrum Team