Preheat the oven to 200°C (392°F).

Prepare the risotto according to the package instructions, using the chopped onion, olive oil, white wine, and chicken broth.

Set aside.

Cook the broccoli florets in boiling water for 10 minutes.

Drain and set aside.

In a frying pan, cook the ground veal until browned.

Add the chopped shallots, salt, and pepper, and cook until softened.

Set aside.

In a small bowl, use a hand blender to finely chop the black olives and garlic cloves with 4 tablespoons of olive oil.

Mix in half of the chopped basil.

Stir the olive mixture into the prepared risotto.

Grease an ovenproof dish and spread the risotto mixture evenly in the bottom.

Top the risotto with the cooked veal mixture, then arrange the broccoli florets on top, with the rounded side facing up.

Place the sliced tomatoes and mozzarella cheese on top of the broccoli in a shingled pattern.

Season with freshly ground black pepper.

Bake the tart in the preheated oven for 10 minutes.

Before serving, sprinkle the remaining chopped basil over the top.