Broccoli and comté pithiviers

French 30 Mins Prep · 40 Mins Cook

1. Preheat the oven to 200°C, gas mark 4. Line a baking tray with baking paper.
2. Chop the broccoli into florets. Bring a pot of salted water to a boil and cook the broccoli for approx. 2-3 minutes until they are slightly tender but still vibrant green. Drain and set aside.
3. Finely grate the Comté. Finely chop the leeks. Mince the garlic.
4. In a large pan, heat the olive oil over a medium heat. Add the leeks and sauté for approx. 3-4 minutes until translucent. Add the garlic and sauté for a further 1-2 minutes until fragrant. Stir in the blanched broccoli florets, thyme and season with salt and pepper. Pour in the cream and half the grated Comté, and cook for an additional 2-3 minutes until the cream has thickened slightly. Remove the pan from the heat and set the mixture aside to cool for a few minutes.
5. Meanwhile, roll out each sheet of puff pastry slightly to make them thinner. Place one sheet of puff pastry on the baking tray. Spoon the broccoli and Comté mixture onto the centre of the puff pastry sheet, leaving a 2½cm border around the edges. Sprinkle the remaining grated Comté cheese evenly over the broccoli mixture. Place the second sheet of puff pastry on top of the filling. Press the edges of the two pastry sheets together to seal the pithiviers.
6. Using a sharp knife, trim any excess pastry and create a neat, round shape. Beat the egg and brush the top of the pithiviers with the egg wash for a golden finish. Using a sharp knife, make decorative patterns on top of the pastry.
7. Bake for 20-25 minutes or until the pastry is puffed up and golden brown. Remove from the oven and allow it cool for a few minutes before slicing and serving.

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