Broccoli and Gorgonzola Pie

I'm going to call this a delicious disaster, mainly because of the crust. I neglected to notice that this recipe calls for 500g of puff pasty ... and the standard size at the store is 397g. I started off trying to just scale down for my pie tin. Eventually I gave up and decided to just skip on covering the pie. I combined all the dough, but at that point it was severely overworked and didn't want to thin out enough, so needless to say my dough never really cooked properly. The cream mixture also ended up being a bit runny, but that may be because I only used 2 leeks, so next time either less liquid or the full amount of leeks. Nevertheless, this was quite tasty (even if it is also quite unhealthy, or maybe because). I used slightly less gorgonzola than the recipe called for, but I think my pie dish is only 9" instead of 10", so the pie dish would've been a little overloaded with gorgonzola if I had used the full amount.

Broccoli and Gorgonzola Pie (adapted from Yotam Ottolenghi)

Ingredients
500g all-butter puff pasty
2 broccoli heads (~700g), cut into florets
1 1/2 tbsp butter
3 - 4 leeks, washed, trimmed, and sliced thinly
2/3 cup heavy cream
1/3 cup water
3 tbsp dijon mustard
1 tsp salt
freshly ground black pepper
200g gorgonzola, cut into chunks
1 egg beaten

1. Preheat oven to 400F. Roll out 2/3 of the pasty into a circle large enough to line a 10" tart tin. Line the tin and trim off excess.
2. Roll the remaining pasty into a thnner disk large enough to cover the pie and lay on a plate.
3. Place both pie base and lid in freezer for 10 minutes.
4. Line the pastry base with paper and fill with baking beans. Bake for 15 - 20 minutes until light brown.
5. Remove paper and beans and bake until golden, about five more minutes.
6. Meanwhile, bring a pot of water to a boil and cook broccoli for 2 minutes until tender, but still firm. Drain and refresh in cold water. Leave to dry.
7. In a pan over low heat, melt butter. Gently fry leeks for 10 - 15 minutes until soft but not coloured.
8. Add cream, water, mustard, salt and pepper to leeks. Stir and remove from heat.
9. Spread leek mixture on bottom of pastry base, scatter broccoli on top, and dot on gorgonzola.
10. Brush the rim on the tart with the beaten egg and lay lid over filling. Press down on edges, discarding any excess.
11. Glaze lid with beaten egg and bake for 30 minutes or until golden brown.