Line a greased 36cm x 12cm rectangle tart pan with pastry sheets, overlapping the pastry seam. Trim pastry, prick base with a fork and blind bake (see tip) in a preheated oven at 180°for 15 minutes.
Meanwhile, in a small non stick frypan, cook bacon, Birds Eye Chopped Onions and garlic for 3-4 minutes and set aside.
Remove pastry from oven and discard baking paper and loading rice. Place cooked onion mixture on the base of the pastry and top with cheese. Arrange Edgell Asparagus Spears and cherry tomatoes in rows along the tart. (Trim 2cm off the base of each asparagus spear to fit if necessary into pastry case).
Pour over combined cream, eggs, salt and pepper and return to oven for a further 25 minutes.