Preheat the oven to 220°C / 200°C (fan oven) / 430°F / Gas Mark 7. Unroll the pastry onto a chopping board, keeping it on its paper. Place a baking dish upside down on top of the pastry and cut around the dish. Transfer the pastry and chopping board to the fridge.

Meanwhile, tip the tomatoes, onion, garlic and most of the thyme into the baking dish and mix well. Drizzle over three-quarters of the oil and season. Prick the tomatoes with the tip of a sharp knife to help release the juices during cooking, then roast for 15 minutes until the tomatoes start to burst.

Use the trimmed pastry sheet to top the veg in the dist; discard its paper. Then use a spoon to tuck the pastry down carefully around the edges, easing it gently around the tomatoes in the middle. Prick the top of the pastry a few times with a fork, then bake for 20 minutes or until the pastry is golden and puffed up. Leave to rest for 5-10 minutes.

Meanwhile, cook the broccoli in a pan of boiling water for 2-3 minutes until just tender; drain and steam dry for 1 minute. Heat the remaining oil in a frying pan over a medium-high heat and fry the broccoli until charred and cooked through. Season and tip into a bowl; toss in the lemon juice.

When the tart has rested, loosen the sides of the pastry with a knife and quickly invert onto a board. Scatter with the remaining thyme, crack over some black pepper and drizzle with a little extra olive oil. Serve with the broccoli