Ingredients:

  • 1 ½ cups (190g) all-purpose flour, plus more for dusting
  • ½ teaspoon (3g) salt
  • ½ cup (115g/1 stick) unsalted butter, cold and cut into cubes
  • ¼ cup (60ml) ice water
  • 1 tablespoon (5ml) lemon zest, finely grated
  • 1 tablespoon (5ml) fresh herbs, finely chopped (such as thyme, rosemary, or chives)
  • 1 tablespoon (15ml) olive oil
  • 1 shallot, finely chopped
  • 1 pound (450g) asparagus, trimmed and cut into 1-inch pieces
  • 4 large eggs
  • ¾ cup (180ml) heavy cream
  • ½ cup (120ml) whole milk
  • ½ teaspoon (3g) salt
  • ¼ teaspoon (1g) black pepper
  • 1 cup (100g) shredded Gruyere cheese
  • Pinch of nutmeg (optional)

Instructions:

  1. Make the Crust: Combine flour and salt in a food processor or bowl. Pulse in cold butter until mixture resembles coarse crumbs. Gradually add ice water until dough just comes together. Stir in lemon zest and herbs. Flatten into a disc, wrap in plastic wrap, and chill for at least 1 hour.
  2. Preheat Oven: Preheat oven to 375°F (190°C).
  3. Roll Out Crust: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer to tart pan and trim edges. Prick the bottom of the crust with a fork.
  4. Blind Bake: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and weights and bake for another 5 minutes, or until lightly golden.
  5. Sauté Asparagus: While the crust is blind baking, heat olive oil in a skillet over medium heat. Sauté shallot until softened. Add asparagus and cook until tender-crisp, about 5-7 minutes. Season with salt and pepper.
  6. Prepare Custard: In a bowl, whisk together eggs, heavy cream, milk, salt, pepper, and nutmeg (if using).
  7. Assemble Tart: Sprinkle Gruyere cheese over the bottom of the pre-baked crust. Arrange the sautéed asparagus evenly over the cheese. Pour the egg mixture over the asparagus.
  8. Bake: Bake for 30-35 minutes, or until the filling is set and the crust is golden brown. The centre may still have a slight wobble.
  9. Cool & Serve: Let cool slightly before serving. Remove from the tart pan and slice into wedges.