Some of us here at UBS are keen cooks and we thought wed share some of our winter warming faves over the next few cold weekends... Penelope says: Broccoli & Gorgonzola Pie from Yotam Ottolengis book Plenty (page 92, $64.99, Ebury Press) has not only become a staple in my home (I cook it about once a month), but its my failproof recipe for potlucks. I always get more than my fair share of compliments and someone invariably asks for the recipe. The more I cook it, the less true to the recipe I am, but its always reliably delicious. I dont bother glazing the pie and I only use one leek and one large broccoli head (mainly because this makes a lot of pie otherwise). I only use one 300g chunk of cheap blue cheese and Ive started using dried herbs instead of fresh ones. Yet still, this pie will warm every sector of your being and leave you asking for more. Its the perfect winter pie. You need: 500g all-butter puff pasty; 2 broccoli heads (about 700g in total), cut into florets; 25g butter; 3-4 leeks, washed, trimmed and sliced thinly, 150ml double cream; 80ml water; 15g each chopped chives and tarragon; 3 tbsp grainy mustard; 1 tsp salt; Freshly ground black pepper; 200g gorgonzola, cut into chunks; 1 egg, beaten Preheat the oven to 200C/400F/ gas mark 6. Roll out two-thirds of the pastry into a 2mm-thick circle large enough to line a 25cm loose-bottomed tart tin. Line the tin and trim off the excess. Roll the remaining pastry into a thinner disc large enough to cover the pie, and lay it on a plate. Place both base and lid in the freezer for 10 minutes. Line the pastry base with greaseproof paper, fill it with baking beans and bake blind for 15-20 minutes, until light brown. Remove the paper and beans, and return to the oven until the base is golden - about five minutes. Leave to cool down. While the tart is cooking, prepare the filling. Cook the broccoli in a large pan of boiling water for two minutes, or until tender but still firm. Drain in a colander, refresh in cold water and leave to dry. Melt the butter in a pan over a low heat and gently fry the leeks for 10-15 minutes, until soft but not coloured. Add the cream, water, chives, tarragon, mustard, salt and pepper. Stir, and remove from the heat. Spread the leek mixture on the bottom of the cooked pastry base, scatter the broccoli on top - gently press it down into the leek bed - and dot gorgonzola around and about. Brush the rim of the tart with the beaten egg and lay the lid over the filling. Press down on the edges, discarding any excess that hangs over. Glaze the lid with beaten egg, then bake for 30 minutes, until the pastry is golden brown. Allow to cool a little before removing from the tin. Enjoy!
Posted on: Fri, 13 Jun 2014 23:30:00 +0000
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