Broccoli and Gorgonzola pie from Plenty (page 92) by Yotam Ottolenghi

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Ingredients

puff pastry
Gorgonzola cheese
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Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

breck_x0p0c8 on May 12, 2026

Made with fresh mozzarella and grated pecorino. Next time will thicken the leek mixture more. Overall, delicious and would do again with cauliflower.
eatdrinkstagger on October 19, 2020

Learnt this via Nigel Slater, but be prepared to add more butter to the leeks as they tend to get very thirsty when being sautéed; also agree with the user who says maybe half the mustard - the recipe calls for an amount that cuts through the cheesiness of a blue cheese (?!).
john628556 on December 28, 2019

Like other recipes in Plenty, this is a good one that benefits from a lot of revision. 1. The top complaint about this recipe is that it's too heavy. Consider replacing the cream with half-and-half. 2. The second complaint is that the leek mixture is too watery. So skip the water and simmer the mixture until it becomes thick. 3. Use 3/4 pound puff pastry for the pie shell, 1/2 pound for the lid. If you use less for the lid -- and you use an all-butter puff pastry -- the lid is likely to crack apart as it cooks. 4. Skip the chives, salt, and pepper. The gorgonzola and mustard are already salty; more salt isn't needed here. And in a dense pie like this, you won't notice that it's gone. 5. Reduce the tarragon and mustard by half. 6. Use 4 oz. gorgonzola. The recipe calls for 7 oz., but you'll have trouble fitting so much it into the pie. 7. Dry the broccoli before adding it to the pie. Too much moisture in the pie mixture may cause the lid to crack apart as it cooks.
StoicLoofah on October 07, 2018

I used a 9 inch pie pan, and it came out very watery. I don't know if those are related. Next time, I might try a 9x13.
shewolffe on April 04, 2017

I'm not very disciplined at following recipes so ended up adapting this recipe a bit. I had no tarragon, so just omitted it, and it tasted lovely. I didn't measure any ingredients, but used what seemed about the right amount for the long thin tart tray I wanted to use. It included a couple of leeks and about 3/4 of a large head of broccoli. I whisked up a couple of eggs with some rich creamy milk and poured this over the top of the leeks, broccoli, gorgonzola before topping the pie with strips of pastry (I didn't have quite enough to make a pretty top). The final result was absolutely delicious - eaten hot on the first outing and then at room temperature for lunch the next day. As expected, really good combinations of flavours from Ottolenghi.
Charlotte_vandenberg on March 05, 2017

Delicious. Thanks to the previous review I didn't add water to the leeks. Also made an open pie top to let steam come out during baking. Pie turned out wonderful and without soggy bottom!
Rutabaga on March 30, 2014

Rich and filling, with the mustard giving it just a little kick to offset the cream, this tart is a fun way to pair broccoli and blue cheese. My filling turned out a little runny, but maybe I just needed to let it set longer before cutting into it.