Broccoli and Emmental savoury tart

An idea for Easter: replace broccoli with your preferred vegetables, such as artichokes, courgettes or asparagus. Use your imagination! The result is a lovely savoury tart for a starter, drinks or a quick supper.
INGREDIENTS FOR A 30 CM TIN
1 sheet shortcrust pastry
800 g broccoli
150 g diced unsmoked pancetta
150 g Emmental
Extra virgin olive oil
Salt and pepper
CUSTARD FILLING
2 eggs
40 g Parmigiano
160 ml milk
Salt and pepper
I wash and clean the broccoli, cut into small florets and boil in salted water.
I brown the pancetta with a little extra virgin olive oil and a garlic clove in a frying pan.
I add the broccoli, toss briefly, adjust salt and pepper and remove the garlic.
I let cool and coarsely grate the Emmental.
I put the broccoli in a bowl and mix with the grated Emmental.
I lay the pastry in a tin, prick it and add the filling.
I beat the eggs, milk, Parmigiano and a pinch of salt and pepper in a bowl to make the custard.
I pour over the broccoli, level and bake at 180/190°C for 30/35 minutes, depending on the oven.
Let cool slightly before eating.