Step 1

Roll the shortcrust pastry out into a rectangle on a work surface lightly dusted with flour. Scatter over the cheddar cheese, fold the pastry in half and roll out again into a circle that fits a 25cm tart tin with an overhang. Chill for 20 mins. Meanwhile, cook asparagus spears in boiling water for 3 mins, then drain and refresh under cold water. Cook the fresh peas the same way for a minute, or simply defrost the frozen peas.

Step 2

Heat the oven to 200C/180C fan/gas 6. Prick the base of the tart well with a fork, line with baking parchment and fill with baking beans. Bake the tart for 30 mins, remove the parchment and beans (prick the base again if it has puffed up) then bake for another 10-15 mins until it's brown. Meanwhile, beat the eggs in a bowl, then add the crème fraîche and double cream. Season your egg mixture with nutmeg.

Step 3

Then, scatter the peas, most of the watercress and half the goat's cheese over the tart. Pour over the creamy egg mixture, and lay the asparagus spears on top. Finally, slice the remaining goat’s cheese and arrange on top, then bake for 25-30 mins until the mixture is just set and the cheese is golden brown. Let it cool in the tin, trim the edges off the pastry, then top with the remaining watercress and serve as slices.

Can be made up to a day ahead, leave out the fridge to keep the pastry crisp.