Preheat the oven to 220°C/200°C fan/425°F/gas mark 7.
Unroll the puff pastry and lay onto a baking tray/sheet lined with baking paper. Score around the edge of the pastry, leaving a 1cm/½in border. Prick the inside of the pastry all over with a fork. Brush all over with some beaten egg. Bake in the oven for 10-12 mins, until golden and risen.
Meanwhile, beat the ricotta with grated Cheddar (reserving a handful), chopped spinach and basil. Season and mix until thoroughly combined.
Bring a saucepan of water to a boil over a high heat. Cook the tenderstem broccoli for 2 mins, until tender. Drain and run under cold water until completely cold.
When the pastry has cooked, remove from the oven and press down the inner piece of puff pastry gently with your hands. Evenly spread over the Cheddar mix. Arrange the broccoli over the top and scatter with extra Cheddar. Drizzle with a little olive oil.
Finally brush the edge of the pastry with beaten egg and return to the oven for 10 mins, until golden brown.
Finish with extra baby basil leaves. Enjoy with a garden salad.
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