Asparagus and spring onion tart

Method

1. Preheat a baking sheet in the oven to 200°C/fan180°C/gas 6. Roll out a 375g pack puff pastry to line a 27cm x 19cm tart tin. Blanch 150g fine asparagus spears for 1 minute in salted boiling water, drain and refresh in cold water.
2. Mix 2 medium free-range eggs with 250ml double cream, 1 tbsp Dijon mustard, 40g grated gruyère and 40g grated cheddar. Season, then pour into the pastry case. Lay the asparagus on top and add 6 spring onions, trimmed and halved lengthways.
3. Bake on the preheated baking sheet for 25 minutes until set and golden (you can cover the filling with paper if it browns too quickly).