Le Gruyère AOP and asparagus tartlets

Begin by making the pastry. Place the flour, salt, sugar, lard and butter in a large mixing bowl and use your fingertips to rub everything together to create a fine breadcrumb-like texture. Add the egg then bring the pastry together

Turn the dough out onto a lightly floured work surface, then roll until around 5mm thick. Cut out 6 circles around 4 inches in size, then use these to line your tart cases, ensuring there is a little overhang. Cover and place in the fridge to rest for 1 hour

While the pastry rests, prepare the filling, Mix together the eggs, double cream and Gruyère together in a bowl and add a pinch of salt. Take 4 of the asparagus spears and finely slice them, then stir into the cream mixture. Cover and set aside to infuse

After 1 hour, preheat an oven to 180°C. Line the pastry cases with foil, ensuring it is flush against the pastry all over, then fill with baking beans or dry rice. Place in the oven for 10-15 minutes, until golden, then remove the beans and foil and return to the oven for 2 more minutes. Remove from the oven, trim the edges with a serrated knife to neaten, then set aside

When ready to cook, preheat the oven to 110°C. Place the pastry cases (still in their tins) on a baking sheet and carefully fill with the cream and asparagus mixture. Cook in the oven for 14 minutes, or until just set, then leave to cool for a few minutes before removing them from the tins

While the tarts bake, whisk together the olive oil, vinegar, mustard and a pinch of salt to create a simple vinaigrette. Finely slice the remaining 2 asparagus spears into ribbons, then dress with the vinaigrette

To serve, place a tart on each plate and top with a nest of dressed asparagus. Grate over more Gruyère to finish