Broccoli and Gorgonzola Pie

Very rich and tasty. The flavour of the leeks and mustard, the broccoli and the cheese go very well together. From a flavour standpoint, this is a very good recipe, though the recipe itself has a few issues.

First, I'm not convinced puff pastry is the ideal pastry for blind baking, which you do first before putting the contents of the pie inside. The pastry puffed up a great deal (which it's supposed to do, of course), and although it fell somewhat after it cooled, it was still fairly thick compared to a regular tart crust.

Secondly, the proportions seemed a llittle off - he calls for 2 broccoli heads at 1.5 lbs total, but my two heads were about 1/2 lb and this was enough to fill my tart with almost a cup of broccoli left over. Perhaps he's weighing with the stalks still on?

It calls for 7 oz of Gorgonzola, but after I'd put about 3 or 4 oz on, it seemed to me to be more than enough cheese, especially considering there's 3/4 cup of heavy cream in there already. Not that I'm fat-phobic like the letter writer he refers to in his headnotes, but it just seemed like enough, and it certainly tasted like enough.

Anyway, the combination of leeks, mustard, cream and broccoli with a blue cheese is lovely, and I'll definitely be getting inspiration for this for future recipes.