preheat oven to 180°c

grease tin/case

roll out pastry and press into fluted edges

prick all over with fork and blind bake for 15 mins until lightly golden

fry lardons until crisp removing excess fat- set aside to cool

cut asparagus and tomatoes in half

chop mushrooms and thinly slice/grate gruyere cheese

combine eggs and creme fraiche

remove pastry case from oven

cover base with lardons and mushrooms

pour over custard mixture

arrange asparagus and tomato halves on top

sprinkle over thyme leaves

sprinkle over gruyere cheese

drip over a little pesto

bake for 35 minutes