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1
Preheat oven to 220C (200C fan-forced).
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2
To make the pastry, place the flour and butter in the bowl of a food processor and process until the mixture resembles coarse breadcrumbs.
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3
Add the cheddar, lemon rind, 1 tbs of the lemon juice and the water.
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4
Process until the mixture just comes together.
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5
Add another tablespoon of lemon juice, if necessary.
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6
Turn pastry onto a bench and shape into a disc.
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7
Wrap in plastic wrap and place in fridge for 20 minutes to chill.
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8
Roll out 3/4 of the pastry between 2 sheets of non-stick baking paper to a 38cm disc.
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9
Carefully place pastry into a 24cm springform pan and use your fingers to press into the base and sides.
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10
Re-wrap the remaining pastry and place in the freezer while making the filling.
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11
To make the filling, cook broccoli in a small saucepan of boiling water for 1-2 minutes or until tender crisp.
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12
Refresh under cold water and drain well.
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13
Arrange the broccoli, ham and cheese slices in layers over pastry.
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14
Combine the ricotta, eggs, milk, green shallots, salt and pepper in a medium bowl and mix well.
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15
Pour over the broccoli mixture.
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16
Remove pastry from freezer and grate coarsely over the filling.
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17
Bake in preheated oven for 15 minutes.
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18
Reduce oven temperature to 180C (180C fan-forced) and bake for a further 50-60 minutes or until the filling is set and pastry is golden.
