Pre heat oven to 180c. Grease a 8" baking tin (pref with a removable bottom) then add the pastry up to the top and trim. Then bake with parchment paper and beans (or rice) for 20 mins. Then remove beans and cook an extra 10 mins.

In a frying pan heat the butter and fry the leek until starts to be translucent add the garlic and cook for another 2 mins. Turn off the heat and add the asparagus spears - allow to cool slightly.

In a bowl or large jug combine cream, eggs, and dill with salt and pepper. Mix well.

Take pastry from oven and reduce temp to 165c and add the asparagus mixture on a layer on the bottom. Then add the salmon. Then the cheese then the egg to 1 CM from top of pastry. I had about 1 Tbsp left. Then add the asparagus spears on top in pattern (today my door bell range so this when wrong but still tastes AMAZING) lol.

Bake for 50-55 mins until all set and jiggles a little in the middle. Remove from oven and allow to cool for 15-20 mins then serve. I am having with a green salad and balsamic dressing to cut the richness - wowwweeeeee amazing :P - ENJOY :P