1 lb puff pastry
1 large broccoli head, cut into florets
2 tabspoons butter
3 to 4 leeks, trimmed and thinly sliced
2/3 cup heavy cream
1/3 cup water
1/3 cup chopped chives
1/3 cup chopped tarragon (I subbed in a sprig of rosemary)
3 tbsp grany mustard
1 teaspoon salt
7 oz. gorgonzola, cut into medium chunks
1 egg, beaten
1. Preheat oven to 400 degrees.
2. Roll out 2/3 of pastry into a circle that is 1/8 in thick and large enough to line a 10 inch loose bottomed tart pan. (I just used a pie dish). Line the pan and trim off the excess pastry.
3. Roll out the remaining pastry into a thinner disc, large enough to cover the surface of the pie and lay it on a plate.
4. Place both shell and lid in the freezer for 10 minutes.
5. Line the pastry 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 minutes, or until the bottom of the shell is golden. Leave to cool down.
6. While tart shell is baking, prepare the filling. Cook the broccoli florets in a large pot of boiling water for about 2 minutes (until tender but firm). Drain in a colander, rinse well with cold water, and leave to dry.
7. Melt butter in a pan and gently cook the leeks for 10 to 15 minutes, until soft but not colored. Add the cream, water, chives, tarragon, mustard, salt, and pepper. Stir well and let boil for 1 minute before removing from heat.
8. 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 lid that hangs over the edge. Brush the lid with the beaten egg.
9. Bake for 30 minutes or until the pastry is golden brown.