Ingredients:

  • 1 1/4 cups (150g) all-purpose flour, plus more for dusting
  • 1/2 teaspoon (3g) salt
  • 1/2 cup (113g) unsalted butter, very cold, cut into cubes
  • 1/4 cup (60ml) ice water
  • 1 tablespoon (15ml) olive oil
  • 1 pound (450g) asparagus, trimmed and cut into 1-inch pieces
  • 1 small shallot, finely chopped
  • 4 large eggs
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120ml) whole milk
  • 1/2 teaspoon (3g) salt
  • 1/4 teaspoon (1g) black pepper
  • 1/2 cup (50g) grated Gruyère cheese
  • Pinch of freshly grated nutmeg (optional)

Instructions:

  1. Combine flour and salt in a food processor (or bowl). Add cold butter and pulse (or cut in with a pastry blender) until mixture resembles coarse crumbs. Gradually add ice water until dough just comes together. Form into a disc, wrap in plastic, and chill for at least 30 minutes.
  2. 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.
  3. Preheat oven to 375°F (190°C). Roll out dough on a lightly floured surface to a 12-inch circle. Carefully transfer to tart pan, trim edges, and crimp. Prick the bottom of the crust with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and paper, and bake for another 5-7 minutes, or until lightly golden.
  4. In a large bowl, whisk together eggs, heavy cream, milk, salt, pepper, and nutmeg (if using).
  5. Sprinkle Gruyère cheese evenly over the bottom of the pre-baked crust. Arrange the sautéed asparagus on top of the cheese. Pour the egg mixture over the asparagus. Bake for 30-40 minutes, or until the filling is set and lightly golden brown. A knife inserted near the center should come out mostly clean.
  6. Let cool slightly before removing from the tart pan. Serve warm or at room temperature.