Broccoli and Cambozola Pie

Broccoli and gorgonzola pie

This weeks vegbox contains broccoli and leeks which fits perfectly with Ottolenghi’s brocolli gorgonzola pie. However being vegetarian means gorgonzola is off the cards, instead I opted for Cambozola, a mild brie from Germany. Cambozola is made from the same blue Penicillium roqueforti mold used to make Gorgonzola, Roquefort, and Stilton.

Its a delicious pie and really easy to make, but it does take a little time.


500g all-butter puff pasty
2 broccoli heads (about 700g), cut into florets
25g butter
3-4 leeks, washed, trimmed and sliced thinly
150ml double cream – i didn’t use this but did add a splash of soya milk
80ml water – I used half as I didn’t use cream
15g each chopped chives and tarragon
3 tbsp grainy mustard
1 tsp salt
Freshly ground black pepper
200g gorgonzola, cut into chunks OR cambozola!
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.

Broccoli and gorgonzola pie - straight from the vegbox

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.

Broccoli and gorgonzola pie - leeks

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.

Broccoli and gorgonzola pie - cheese

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 cheese 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.

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