✤1 lb puff pastry
✤1½ lbs broccoli heads, cut into florets (~608g)
✤1 tbsp butter
✤3-4 leeks, white & light green parts only, thinly sliced (~370g)
✤2/3 cup heavy cream
✤1/3 cup water
✤1/3 cup chopped chives
✤1/3 cup chopped fresh tarragon
✤1½ tbsp grainy mustard
✤1 tsp salt
✤ black pepper, to taste
✤5 oz gorgonzola, cut into small chunks
✤1 egg, beaten
❖Preheat oven to 400°F (200°C).
❖Roll out 2/3 of the pastry into a circle that is 1/8-in thick and large enough to line a 10-in loose bottomed tart pan. Line the pan and trim off excess pastry. Roll out remaining pastry into a thinner disc, large enough to cover the pie, and lay it on a plate. Place both shell & lid in freezer 10 min.
❖Line the shell with parchment and fill it with baking weights. Bake 15-20 min or until light brown. Remove paper & weights and return to oven to bake another 5 min, until bottom is golden. Leave to cool.
❖To prepare filling: cook broccoli in a large pan of boiling water for about 2 min, or until tender-crisp. Drain, rinse with cold water and leave to dry.
❖Melt the butter in a pan and fry the peeks on gentle heat for 10-15 min, or until soft but not colored. Add the cream, water, chives, tarragon, mustard, salt & pepper. Stir well and remove from heat.
❖To assemble, spread leek mix over bottom of shell. Scatter broccoli on top and gently press in. Dot with the gorgonzola. Brush the tart rim with the beaten egg and place pastry lid over the filling. Press down firmly around the edge to attach lid. Trim off any excess that hangs over.
❖Glaze the lid with the beaten egg and bake about 30 min, or until pastry is golden brown. Allow to cool a bit before removing from pan.
