Broccoli, leek and gorgonzola pie
She is so great that the kids were happy too
- Roll out the first crust in a circle, large enough to line a round mold. Coat the mold and cut off the excess dough. Put for a short time (10 min) in the freezer, roll out the second round and put the same in the freezer while the rest is prepared, so that the dough is not gooey. Remove from the freezer, cover the dough with foil or baking paper on which we put the beans that will cover the surface (so that the dough does not swell) and put in the oven for 15 minutes, or until it becomes light brown. Remove beans and foil, return to oven and bake for another 5 minutes. Allow to cool.
- While the base is baking, prepare the filling. Boil the broccoli flowers in boiling salted water for about two minutes, strain and allow to dry. Melt the butter in a pan and fry the leeks cut into small pieces. Stew it and cover with 80 ml of water. When it softens but doesn’t get the color add the cooking cream, chives, salt and a little black pepper. Stir well and remove from heat. (In the original, mustard and tarragon are added, I didn't have it).
- First add the leek mixture to the cooled dough, then the broccoli, which is lightly pressed into the leek. Tear off pieces of gorgonzola on top of all this. Coat the edges with a part of beaten egg and put a round part of the dough on the filling, which should be rolled out in the freezer. I didn’t hold it and it was ok with me too. By pinching the dough make an edge and cut off the excess. Coat the dough with the rest of the eggs, prick a little with a fork and bake for 25 minutes at 200 degrees. That is, until it gets a golden color. Let the pie cool a bit. It is good both hot and cold. I ate both for lunch and for dinner. http://prekratakdan.blogspot.hr/2016/02/pita-od-brokule-poriluka-i-gorgonzole.html