1 lb. shortcrust pastry
1 Tbsp. olive oil
2 cloves garlic, finely chopped
4 large eggs
1 cup half-and-half
1/2 cup whole milk
1 tsp. Dijon mustard
4 spring onions, sliced
3.5 oz. soft goat cheese, crumbled
2 sprigs thyme, leaves removed
1 bu. Red Dog purple sprouting broccoli, blanched until tender

Roll out the pastry on a lightly floured work surface. Use it to line a deep, 9″ tart tin, prick the base all over with a fork, trim the edges and chill in the fridge for 30 minutes.

Heat the oven to 350 degrees. Gently fry the garlic in the olive oil for 5 minutes until lightly golden, then put to one side.

Take the pastry out of the fridge, cover with a large circle of baking paper and fill the center with baking beans or uncooked lentils. Bake for 15 minutes then remove the paper and beans, and cook for a further 7-10 minutes or until very pale golden. Take out leave to cool slightly.

Whisk together the eggs, cream, milk and mustard until combined. Add the garlic and spring onions, and mix. Pour the mixture into the tart case, scatter over the goat cheese, thyme leaves and broccoli, and gently press to level a little.

Bake in the oven for 40 minutes until golden on top and just set. Remove from the oven, then leave to cool completely before serving.