Don't worry about being too particular with the filo - a rustic finish is good. Cauliflower or cherry tomatoes would also work well in place of the broccoli.
4sheets filo pastry60 gmmelted butter350 gm broccoli, cut into small florets2 tbspolive oil400 gm crème fraîche4eggs1 tbspthyme, plus extra to serve140 gm vintage cheddar, grated1 tsp smoked paprika1 tbsp plain flour
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.