Heat the oven to 180C/160C fan/gas 4. Line a tart tin with the pastry, then scrunch up a sheet of baking parchment and press into the pastry. Cover with baking beans and set aside to chill in the fridge for 10 mins. Cook the pastry in the oven for 15 mins, then remove the baking parchment and beans, then bake for 5 mins, or until cooked and golden. Set aside.

Meanwhile, heat the oil in a pan over medium heat. Stir in the shallots and cook for 5 mins until beginning to soften. Add the pancetta and cook for 5 mins, until golden. Stir in the asparagus and cook for 5 mins more until tender. Remove from the heat.

In a large bowl, whisk together the eggs, cream, milk, dill, mustard and season well with salt and pepper. Stir in most of the asparagus and pancetta mixture. Pour into the prepared pastry case. Crumble the goat’s cheese over the top and arrange the remaining asparagus and pancetta over the surface. Bake for 25-30 mins until set and golden.