Prepare the shortcrust pastry the day before or at least one hour in advance, following the recipe .
Let the dough rest.
Preparing the filling
Cut off the base of the broccoli. Separate it into florets and rinse them. Steam the broccoli for 10 minutes.
They should be tender but still firm; otherwise, they will fall apart completely during cooking.
Melt the Roquefort over low heat in a saucepan, then add the crème fraîche. Simmer, covered, over very low heat for two minutes. Remove from the heat and let cool.
Preheat the oven to 180°C.
Flatten the shortcrust pastry with your hands, then roll it out with a rolling pin. Place it in a lightly greased or parchment-lined pan. Prick the pastry with a fork to prevent it from puffing up.
Coarsely mash the broccoli with a potato masher, but don't puree it—it should retain some texture. Spread the broccoli over the dough and season lightly with salt.
Add the lightly beaten eggs to the Roquefort cream. Season with pepper.
Coat the broccoli with this mixture.
Sprinkle with grated Parmesan cheese. Bake for 30 minutes.