Asparagus, Cherry Tomato, Lemon and Parmesan Tart

Because of the random behavior of the weather lately some plants are unsure if its winter, spring or even summer. Usually British asparagus doesn't come through till mid may but this year it started very early in MARCH! Thanks to the little heat wave which has now well and truly disappeared England has a mini batch of wonderful asparagus.
Growing up my grandparents owned a asparagus farm and my first memory of eating this vegetable was during lunch at Nana and Grandads place. Nana had just bought a copy of Alison Holst (New Zealand's equivalent to Delia Smith) new cook book which had a recipe for cream of asparagus soup and she decided to give it a go. Being very young I was hesitant to trying new foods and flavours that weren't ice cream or tomato ketchup. But knowing that Nana hadn't once cooked me something I hated I decided to go out of my comfort zone and try this new flavour. Only thing I can remember after tasting the soup is that I liked it very much and wanted more!
This recipe isn't the soup however just a lovely little tart I made up last week.
 
500g asparagus
250g cherry tomatoes
50g butter
50g plain flour
250ml whole milk
100g parmesan grated
1 lemon
1 tablespoon extra virgin olive oil
Sea salt and cracked pepper to season
4 basil leaves 

PASTRY:
300g plain flour
150g butter
50g grated cheddar
1 egg
3 tablespoons water
Pinch of sea salt

METHOD:
Start with making the pastry, place flour, cheddar and salt in large mixing bowl. Cube the butter and add to dry mixture, rub butter into flour till well blended together then add egg and cold water, lightly knead together till only just combined. Wrap pastry in cling film and place in the fridge for 30 minutes to rest.
Grease a fluted flan tin with removable base 30cm in diameter and 3cm deep. Once the pastry has rested roll out on a floured surface till about 4-5mm thick and line the tin with pastry pinch and press down around the edges and refrigerate for a further 30 minutes.
Fill a medium pot with water and place over a high heat to boil and snap the ends off the asparagus. Once water is boiling plunge in the asparagus and cook for 2 minutes, drain and cool under cold running water, slice asparagus in half length ways and cut into 2cm pieces.
Place tomatoes on a baking tray and season with salt, pepper and drizzle over olive oil, roast in oven set at 200oC for 15 minutes.
Mean while with a folk prick the base of the pastry 10 times and line with grease proof paper and fill with rice or dried legumes, bake in oven set at 200oC for 12 minutes. When the pastry is baked remove parchment paper and legumes and bake the pastry for another 6 minutes till golden brown.
Zest lemon on the fine side of the grater then melt butter in sauce pan over a medium heat and add flour and lemon zest. Stir flour into butter till a citrus shortbread aroma fills the kitchen then pour milk in bit by bit all the time stirring to avoid lumps. Once all the milk has been added squeeze in the juice of lemon and add half the parmesan, remove sauce from heat and stir till parmesan has melted.
Pour parmesan sauce into pastry and smooth over evenly, distribute the asparagus over parmesan sauce, sprinkle the remaining parmesan on top and lastly place cherry tomatoes randomly round the tart. Bake in pre-heated oven set at 200oC for 15 minutes, once cooked tear fresh basil leaves over the tart.