Broccoli and Sausage Layered Tart

Whisk together the eggs, milk, flour and salt until smooth.

Lightly brush a10" frying pan with melted butter and heat until hot but not smoking. Ladle about 1/4 cup of the batter into the pan, tilting the pan to coat the base. Pour the excess batter back into the bowl.

Cook for about 30 seconds, until just set and the underside is lightly browned, then invert onto a tea towel to cool completely. (It will be cooked on one side only). Make 5 more pancakes with the remaining batter, brushing the pan with melted butter as needed.

Heat the oven to 400°F. Grease an 8" springform pan. Wrap the outside of the entire base with a double layer of foil.

For the filling: Cook the broccoli rabe in a pan of boiling salted water, uncovered, for about 5 minutes, until just tender. Drain and rinse under cold running water, then drain well.

Heat the olive oil in a frying pan and cook the garlic and pepper flakes for 5 minutes, stirring occasionally.

Add the sausage and cook, breaking up the sausage with a fork or spoon, for about 5 minutes, until no longer pink inside. Stir in the broccoli rabe and cook, stirring, to coat with sausage, until heated through. Remove from the heat.

For the sauce: heat the butter in a heavy-based pan over a low heat until the foam subsides, then whisk in the flour and cook, whisking for 3 minutes.

Gradually add the milk, whisking constantly and bring to a boil. Reduce the heat and simmer for 5 minutes, whisking occasionally. Stir in the salt, pepper, and cheese, then remove from the heat.

Brush the base and sides of the tin with melted butter, then sprinkle the base with breadcrumbs.

Stir together the fontina and parmesan and set aside.

Put 1 pancake in the base of the tin, then sprinkle with 1/6 of the filling and drizzle with 1/3 cup sauce. Make 5 more layers, ending with a layer of sauce. Sprinkle the fontina and parmesan mixture evenly over the top.

Bake for about 25 minutes, until bubbling and golden. Cool in the tin on a wire rack for 15 minutes.