Roll out about 2/3 of the puff pastry into a 2 mm thick circle and use this to line a tart pan with a lifting base. Cut off protruding edges. Shape the remaining dough into a lid.
Cover the dough in the pan with baking paper and weigh it down with weights. Blind-bake for 15-20 minutes until the edge of the pastry turns light brown. Now remove the baking paper and bake the dough for another 5 minutes, until the base is also colored light brown.
The filling is prepared during blind baking.
Cook the broccoli florets in boiling water for about two minutes, but the florets should still be firm to the bite. Then rinse the florets in a colander with cold water.
Melt the butter in a pan and fry the sliced leek for 10-15 minutes until tender. Now add the cream, 80 ml of water, the chives, the tarragon, the mustard, 1 teaspoon of salt and a little black pepper. Mix well and remove from heat.
Now you put the leek mixture on the pre-baked base and spread the broccoli on top. Then you put the sliced Gorgonzola on the florets. Brush the edges of the puff pastry with egg and press the edges of the lid on. Cut off the protruding edges here as well.
Brush the surface of the dough with the remaining egg and bake the pie for 30 minutes until golden brown. Take out of the oven, let cool slightly and remove from the mold
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