On a floured surface roll out pastry to fit an 9" tart case.

Drape the pastry on your rolling pin and carefully transfer it into the tart case, trim the edges.

Put in the fridge to chill for at lease 20 minutes.

Meanwhile preheat the oven to 180C/350F.

Line the chilled pastry with parchment paper and fill with baking beans or any dry beans or rice for blind baking. This step is crucial to ensure your pastry does not shrink. Pre-baking also helps preventing a "soggy bottom" in a tart.

Bake it blind for 20 minutes.

While the tart is baking, in a medium bowl mix eggs and double cream, add a dash of nutmeg.

Take the tart shell out of the oven and remove the parchment paper with the baking beans.

Sprinkle the bottom of the tart shell with grated cheese, then carefully pour in the egg and cream filling.

Arrange uncooked asparagus on top of the tart.

Bake for 35-40 minutes or until set. The filling will puff up and then will settle once it's cooled.

Cool on a wire rack in a tart case for 15 minutes, then carefully remove the tart from the case and continue cooling.

* This recipe uses no salt as the cheese is salty enough. If your cheese is not very salty, add salt to taste.