Preheat your oven to 210*C / 190 Fan / gas mark 7.

Prepare the tart tin and brush with melted butter. Line with shortcrust pastry and fill with baking beans.

Bake blind until edges are light brown, then adjust the temperature to 195 *C / 175 Fan / gas mark 5.

Bake for approximately 10-15 minutes until the pastry is a rich, golden colour. Then brush with whisked egg yolk – this will achieve a moisture proof barrier; so the filling doesn’t make the pastry soggy. Bake for a further 2 minutes and put aside.  

Cut the potatoes and carrots into thin slices, then chop the asparagus stems into small pieces, discarding the woody part at the end. Using separate vessels cook the vegetables with a generous dusting of salt – to bring out the flavour.

Cook the can of mixed beans with the water from the tin, add a little more if needed.

Drain the vegetables and fetch your pastry base.

First arrange a layer of potato around the edge, followed by a layer of carrot.

Then add a circle of chopped asparagus.

In the centre carefully spoon in the mixed beans – your tart should now appear half full.

Darlings, now it’s time to crack on with the white sauce!

In a small saucepan, over a gentle heat, blend the butter and flour together until creamy.

Add the milk, stirring constantly, and bring to the boil.

Season well with salt and pepper.

When thickened (not too much, though) remove the pan from the heat.

Pour half of the mixture over the tart filling.

Sprinkle with a thick layer of grated cheese and crumble over the blue cheese.

Repeat with another layer of vegetables.

Pour over the remainder of the white sauce and repeat step 6.

Decorate with asparagus stems, and if necessary, prune a little so they fit snuggly inside the tart tin.  

Scatter with chopped spring onions and decorate around the edge and centre with kidney beans.

Pop into the oven and cook for 30 minutes.

For the finishing touch, grill for a few minutes and then smatter with pepper and parsley.