It started with this Summer Salad w/ Blackberry Vinaigrette. There was leftover blue cheese. So I made blue cheese burgers. But then I wanted more salad and had to buy more blue cheese. There was leftover blue cheese again. So I decided to make Broccoli & Gorgonzola Pie.
Such is the (stinky) circle of life of my fridge contents.
You'd think the blue cheese (which I prefer to gorgonzola) would be the dominant part of this pie. But for me it was the creamy base of leeks, heavy cream, chives, and grainy mustard. I used Creole Mustard.
I had trouble not eating this mustardy mix with a spoon.
I used garlic chives since that's what I had an abundance of. I didn't bother sealing the layers of puff pastry together and I didn't use an egg wash over the top (I don't like that eggy taste).
Broccoli & Blue Cheese Pie from Yotam Ottolenghi's Plenty
(I have the Kindle version--just under $10)
The husband and I loved this pie. The Boy...I didn't bother to offer him any because he doesn't like savory pies and tarts. They are "too rich" for his taste.
I look forward to my next blue cheese kick. This pie will top the list of things to make.
Broccoli & Blue Cheese Pie
slightly adapted from Plenty by Yotam Ottolenghi
1 package puff pastry (2 sheets), thawed
about 1 lbs broccoli florets
2 tbsp butter
3 leeks, trimmed and thinly sliced
2/3 cup heavy cream
1/3 cup water
1/3 cup chopped garlic chives
3 Tbsp Creole mustard
1 tsp salt
7 oz blue cheese crumbles
Preheat the oven to 400°F. Roll out one of the puff pastry sheets into a circle so that it fits a 9-10 inch tart pan. Place the pastry in the tart pan and remove excess pastry. Roll out the second sheet of pastry about the same size as the first. This will be the top of the pie. Freeze both the pastry in the tart pan and the top pastry for about 10 minutes.
Line the pastry in the pan with parchment paper and fill it with baking beans. Bake for 15 to 20 minutes, or until light brown. Remove the paper and beans and return to the oven to bake for about 5 more minutes. Set aside.
Meanwhile, boil the broccoli for about 2 minutes, or until crisp-tender Drain and set aside to dry. Melt the butter in a pan over medium heat and cook the leeks for about 10, or until softened. Stir in the cream, water, chives, mustard, salt, and black pepper.
Spread the leek mixture on the bottom layer of puff pastry. Press the broccoli into the leek mixture. Scatter the blue cheese over the broccoli and leek mixture. Place the second sheet of puff pastry on top. Seal if desired. Trim off any excess pastry. Bake for 20-30 minutes, or until the pastry is golden brown. Allow to cool a little before removing from the pan and serving.
Ottolenghi "Pies & Tarts" @ I Heart Cooking Clubs