Method

• 1.
  Preheat the oven to 200°C and line a baking tray with baking paper.
• 2.
  Combine chervil, parsley, creme fraiche, 2 yolks and 1/4 cup (30g) cheese in a bowl. Season. Melt butter in a small pan over medium-high heat. Cook spring onion for 1-2 minutes until softened, cool slightly, then add to cheese mixture. Set aside.
• 3.
  On a lightly floured surface, roll out the pastry to a 35cm x 40cm rectangle. Place pastry on the lined tray and prick several times with a fork. Place another sheet of baking paper on top, weigh down with a second baking tray and bake for 25 minutes or until golden. Remove top tray and paper and bake for a further 5 minutes until crisp and dry. Cool slightly.

• 4.
  Meanwhile, thinly slice asparagus and zucchini lengthways (a mandoline is ideal). Blanch in boiling water for 10 seconds, then drain and refresh in iced water.
• 5.
  Spread half the cheese mixture over pastry, leaving a 1cm border, then scatter with asparagus and zucchini. Dollop remaining cheese mixture on top, then scatter over remaining 1/4 cup (30g) cheese. Lightly beat remaining yolk, then use it to brush pastry border. Bake for 10 minutes or until cheese has melted.
• 6.
  Garnish with shredded spring onion and micro salad leaves, to serve.