Preheat oven to 1800C (fan forced). Line short crust pastry in a 11cmx34cm fluted tart tin, and trim excess pastry. Cover base of pastry with baking paper and add baking weights or dried beans. Blind bake in preheated oven for 10 minutes.

While blind baking, trim bases of asparagus and leave aside.

Tear smoked turkey slices into smaller pieces with hands.

In a bowl combine eggs, cream, Parmesan cheese, salt and pepper and mix until well combined. Leave aside.

After 10 minutes of blind baking, remove tin from oven. Carefully remove baking beads or beans and baking paper

Arrange asparagus and smoked turkey pieces on base of the pastry. Once arranged, gently pour egg mixture on top. Return tart tin to oven and bake for a further 25 minutes until egg mixture is set and slightly golden on top.

Allow to cool for 10 minutes and carefully remove from tart tin. Serve warm.