Asparagus Tart

Pastry
100g Butter
200g Plain flour
1 Egg
Pinch of salt

Filling
Asparagus trimmed & cooked
2 Eggs
130ml milk
1tbs double cream
1tbs creme fraiche
25g cheddar cheese
25g Parmesan cheese
1 shallot

Method
1. Put flour into a large bowl, add butter in small pieces using fingertips "rub in" until it resembles fine breadcrumbs.
2. Beat egg and add. Use a round bladed knife to stir. Then use hands gently to bring the pastry together to form a ball.
3. Roll out pastry onto a floured surface & line a flan ring. Rest in the fridge whilst preparing the filling.
4. Filling - Prepare asparagus & cook in boiling water until just tender "refresh" in cold water.
5. Chop shallot finely. Grate cheddar.
6. Beat eggs & add milk & cream & creme fraiche, season.
7. Sprinkle chopped shallot on pastry base, then cheddar, arrange asparagus spears on top.
8. Use a peeler and make shavings of parmesan cheese, place these on top of the asparagus. Pour over egg custard mixture.
9. Bake in a pre heated oven 200°C fan 180°C 375°F approx 30-40 minutes until golden and pastry comes  away slightly from edges.
10. Cool on a wire rack, Eat warm or cold!