Roast broccoli and cheddar filo tart

Preheat oven to 220C. Place a filo sheet in a 24cm loose-bottomed round tart tin, allowing
excess to overhang (cover remaining filo with a damp tea towel while you work). Brush with
butter, then top with another filo sheet. Repeat with remaining filo and butter. Trim filo, leaving a 2cm border, and brush edges with butter.

Toss 200gm broccoli with olive oil and season to taste. Place remaining broccoli in tart case. Whisk remaining ingredients in a bowl, season to taste and pour into tart case. Place on a large tray lined with baking paper, scatter broccoli tossed in oil on tray and bake both until golden and set (20-25 minutes). Serve tart topped with roasted broccoli and extra thyme.