Sift the flour into a bowl and rub in the butter until it looks like crumbs.
Mix in the cheese and chilled water, wrap the dough, and chill for 15 minutes.
Roll the pastry out and line a greased 25cm tart tin before chilling for 30 minutes.
Preheat your oven to 190°C.
Boil or steam peas, broad beans, asparagus, and green beans until al dente, then refresh in ice water.
Line the pastry with foil and baking beans and blind bake for 15 minutes.
Whisk eggs, cream, milk, parsley, and seasoning together in a bowl.
Remove the foil and beans from the pastry and lower the oven to 180°C.
Layer the vegetables in the crust, pour over the egg mix, and bake for 30-40 minutes.