Garden Vegetable Tart

½ cup broccoli florets1 sheet puff pastry (from a 17.3-ounce package), thawed1#189; cups (6 ounces) shredded mozzarella #190; cup freshly grated parmesan/Romano cheese, divided#189; cup fresh basil leaves, thinly sliced2 green onions, chopped 1 tablespoon fresh oregano leaves, chopped1 small zucchini, sliced (about 2 cups)3 tomatoes, thinly sliced3-4 bocconcini, (bite-size balls of fresh mozzarella), quartered4 eggs1 cup half and half or heavy cream#188; teaspoon ground black pepper#8539; teaspoon dried mustardHeat the oven to 400 degrees.Blanch broccoli in boiling water about 20 seconds, or until bright green; shock in cold water and drain.Unfold pastry sheet on a lightly floured surface. Roll into a 13-inch square. Cut off the corners to make a circle; press into the bottom and sides of a 9-inch springform pan, allowing excess pastry to drape over the sides.Layer pastry with shredded mozzarella, #189; cup parmesan/Romano cheese, basil, green onions and oregano. Evenly distribute the fresh mozzarella. Arrange the zucchini and tomatoes in concentric circles on top. Sprinkle broccoli in the middle.Whisk together eggs, cream, pepper and dried mustard. Pour mixture over the vegetables. Sprinkle with remaining parmesan/Romano cheese. Lift up a section of excess pastry and fold it toward the center. Repeat lifting and folding the remaining pastry.Bake 45 minutes or until the custard is set and pastry is golden. Serve warm or at room temperature.Serves eight.