Preheat the oven to 180ºC. Line 6 small flan tins, about 10cm in diameter, with the pastry, trimming the edges neatly. Chill for at least 10 minutes.
Steam the broccoli florets for 4-5 minutes until they are tender. Drain and cool.
Whisk together the eggs, cream and seasoning.
Arrange the broccoli in the tartlet shells and pour over the egg mixture, top with the crumbled blue cheese and a sprinkling of pine nuts.
Bake for 15-20 minutes until set and golden. Serve the tartlets warm with salad greens.