1Process flour and butter until it resembles fine breadcrumbs. Add yolk and water and pulse until dough just starts to come together. Turn onto a lightly floured surface. Knead lightly until just smooth. Wrap in plastic wrap. Chill 1 hour.
2Grease two 12-hole shallow patty pans. Roll pastry between two sheets of baking paper until 3 mm thick. Using a 7 cm round cutter, cut pastry and use to line recesses. Chill 30 mins.
3Preheat oven to hot, 200 C. Bake blind 10 mins. Remove filling and bake a further 6-8 mins until golden. Cool slightly.
4Divide tomato slices among 12 pastry shells, then divide asparagus and blue cheese among remaining shells. In a jug, whisk extra eggs, cream and parmesan together and season to taste.
5Spoon into pastry shells. Bake 8-10 mins until set. Serve garnished with chervil sprigs.
TIP: These can be prepared ahead and reheated in a slow oven, 150 C, 5-10 mins. If liked, use ready-made short crust pastry.
Photo: Rob Shaw/Bauer