asparagus and cheddar tart with nutty cheddar pastry

Ingredients

• 50g walnuts
• 50g Ivy’s Reserve Cheddar, Crumbled
• 100g Ivy’s Reserve Salted Butter, cubed, plus extra for greasing
• 175g plain white flour
• 50g wholemeal flour
• 1 egg yolk
• 2-3 tbsp ice cold water
• 100g Ivy’s Reserve Cheddar, crumbled
• 150ml single cream
• 3 large eggs
• ¼ tsp freshly grated nutmeg
• 1 tbsp chopped soft green herbs, such as parsley, chives or basil
• Bunch of spring onions, chopped
• 50g frozen peas
• 300g bunch asparagus, trimmed
• Salt & freshly cracked black pepper.