Preheat the oven to 180°C/160°C fan. You will need a loose-bottomed 23cm tart tin.

Lightly dust a clean surface with flour and roll out your pastry to ¼"/5-6mm, about the same thickness as a pound coin. Using your rolling pin, transfer the pastry to the tart case, then using either your knuckle or a piece of dough, lightly press the dough into the edges of the case. Ensure the sides of the tart case are covered with pastry and trim the excess hanging over the edge. Using a fork, lightly prick a few holes in the base and leave to chill in the fridge for at least 10 minutes.

Lay some parchment paper over the pastry and fill with baking beans or rice. Bake for 15-18 minutes, until the top edges are lightly golden. Remove the baking beans and return to the oven for a further 5-10 minutes to brown the base. Remove from the oven and set aside to cool slightly.

Whilst the pasty is cooling, whisk together the eggs, cream, dijon, chopped tarragon, some salt and black pepper in a bowl.

Sprinkle your grated cheese over the base of the pastry and pour in the egg mixture. Snap off the ends of your asparagus and lay them into the mixture. You can cut them if you’d prefer or keep them whole. Top with extra cheddar if you’d like.

Bake for 25-30 minutes, until the crust is a deep golden and the middle has just set. Leave to cool, then serve with a fresh salad dressed with olive oil and lemon.