Preheat the oven to 200°C.
Roll the pastry out with a rolling pin so that it is a little thinner and wider. Then divide into 6 pieces and use to line 6 x 10cm individual fluted loose-bottomed tart cases. Leave 1cm hanging over the edge. Prick the base with a fork and chill for at least 10 minutes or until the pastry is firm.
Fill the tarts with a small circle of baking paper and baking beans and then bake for 15 minutes. Remove the baking paper and bake for another 5 minutes or until golden brown and the pastry is crisp.Remove from the oven and leave to cool for 5 minutes before carefully trimming the cases.
Blanch the broccoli florets in boiling water for 2-3 minutes, drain and refresh in cold water.
Whisk together the eggs, crème fraiche, and half the cheese and season a little.
Divide the blanched broccoli and Goodness cooked ham pieces between the tart cases and then pour over the egg and crème fraiche mix. Scatter over the remaining cheese and then bake for 15-20 minutes or until puffed up, golden on top and cooked through.
Remove from the tart cases and serve warm with extra broccoli florets on the side.
The tart cases can be cooked in advance, left to cool and then stored in a cool place for 24 hours. Then continue with filling and cooking as below. The raw tart cases can also be frozen for up to a month and then blind baked from frozen. Add 2-3 minutes extra to the blind baking and then continue as below.
Find out more about the Goodness range >
I have cooked this