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Broccoli and Gorgonzola Pie Recipe from Offbeat+Inspired

Blue Cheese Baking

A spin on the more traditional Spinach pie, the girls at Offbeat+Inspired are constantly finding new ways to reinvent old classics. This broccoli and gorgonzola pie is a stronger, but equally delicious cousin to the Spinach pie, and we love every second of it! Easy to put together, this appetizing dish is perfect for a backyard dinner on the patio with your closest friends. Throw some vegetable skewers on the grill, whip up a pitcher of iced tea to pair with this simple and scrumptious dish, and you’ll be sure to have a hit!

Offbeat and Inspired | REstyleSOURCE

PHOTO: c/o Offbeat + Inspired

Broccoli and Gorgonzola Pie
 
Author:
Ingredients
  • 1 lb puff pastry
  • 2 broccoli heads (1½ lbs total), cut into florets
  • 2 Tbsp butter
  • 3 to 4 leeks, trimmed and thinly sliced
  • ⅔ cup of heavy cream
  • ⅓ cup of water
  • ⅓ cup of chopped chives
  • ⅓ cup of chopped tarragon
  • 3 Tbsp grainy mustard
  • Black pepper
  • 7 oz of gorgonzola
  • 1 egg, beaten
Instructions
  1. (The following instructions are taken directly from the Plenty cookbook. My tweaks and notes will be in brackets.)
  2. Preheat the oven to 400 degrees F. Roll out two-thirds of the pastry into a circle that is ⅛ inch thick and large enough to line a 10-inch loose-bottomed tart pan [I used a regular stoneware tart pan and served it directly from there. I also used the puff pastry sheets that come 2 to a box, and once they thawed, I divided them up (as they're already scored into thirds) and used 4 sections for the crust bottom, and the remaining 2 sections for the lid]. Line the pan and trim off the excess pastry. Roll out the remaining pastry into a thinner disc, large enough to cover the surface of the pie, and lay it on a plate. Place both shell and lid in the freezer for 10 minutes. [I dusted the pastry with flour while rolling out the sheets to prevent sticking.]
  3. Line the pastry with parchment paper and fill it with baking beans. Bake blind for 15 to 20 minutes, or until light brown. Remove the paper and beans and return to the oven to bake for about 5 minutes, or until the bottom of the shell is golden. Leave to cool down.
  4. While the tart shell is baking, prepare the filling. Cook the broccoli florets in a large pan 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.
  5. Melt the butter in a pan and fry the leeks on gentle heat for 10 to 15 minutes, or until soft but not colored. Add the cream, water, chives, tarragon, mustard, 1 tsp. salt [I skipped the salt because the gorgonzola is already pretty salty] and some black pepper. Stir well and remove from the heat.
  6. To assemble, spread the leek mixture over the bottom of the pastry case. Scatter the broccoli on top and gently press into the leek mix. Dot with the Gorgonzola. Brush the rim of the tart case with the beaten egg and place the pastry lid over the filling. Press down firmly around the edge to attach the lid to the case. Trim off any of the lid that hangs over the edge.
  7. 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 pan. [I didn't remove it at all, just let it cool for 10 minutes and then served from the dish!]

Offbeat and Inspired | REstyleSOURCE

PHOTO: c/o Offbeat + Inspired

Offbeat and Inspired | REstyleSOURCE

PHOTO: c/o Offbeat + Inspired

Offbeat and Inspired | REstyleSOURCE

PHOTO: c/o Offbeat + Inspired

 


Lexington, KY

Sarah and Tiffany are the great minds behind the Offbeat + Inspired blog. They’ve grown as friends through the 20 years they've known each other, and now they are on this blogging adventure together. Offbeat + Inspired explores the realm of cooking, DIY, crafting, fashion and more.  

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