Sift the flour and make a well in the centre, add in the oil with 125ml water and the salt and start to combine the mix until it comes together. Knead the dough for a couple of minutes until smooth. You may need to add a little more water depending on the type of flour you use.
Press the dough into a disk and then wrap with plastic leaving the dough to sit in the fridge for 1/2 an hour to rest. Trim the stalks off the broccoli and cut into florets.
Bring a pot of salted water to the boil and cook the broccoli until just soft and drain. Heat a frypan over moderate temperature. Add in the 2 tbsp of olive oil and garlic and fry for 30 seconds, add in the broccoli and saute with the garlic for 3 minutes. Remove from the heat and allow to cool. Place the ricotta and the parmesan in a bowl and combine with the back of a fork, stir in the broccoli and season with salt and pepper.
Roll out the pastry onto a floured bench top to a circle of 2-3mm thickness. Place the pastry onto a baking try lined with baking paper and spoon the broccoli and ricotta mixture into centre of the pastry lightly pressing the mixture down to about 1 1/2 cm thickness. Fold the remaining pastry over the filling, brush with a little more olive oil and bake for 25 minutes until golden. Serve hot or allow to cool slightly and serve at room temperature.
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