Ingredients:

  • 1 1/2 cups (190g) all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • 1/2 cup (113g) cold unsalted butter, cut into 1/2-inch cubes
  • 1/4 cup (60ml) ice water
  • 1 tablespoon finely chopped fresh herbs (such as thyme, rosemary, or chives)
  • 1 teaspoon lemon zest
  • 1 pound (454g) fresh asparagus, trimmed
  • 1 tablespoon olive oil
  • 1 small shallot, finely chopped
  • 2 large eggs
  • 1 cup (240ml) heavy cream
  • 1/2 cup (60g) Gruyere cheese, grated
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of nutmeg

Instructions:

  1. Combine flour and salt in a food processor or bowl. Cut in butter until mixture resembles coarse crumbs.
  2. Gradually add ice water, pulsing or mixing until the dough just comes together. Incorporate herbs and lemon zest.
  3. Flatten dough into a disc, wrap in plastic wrap, and chill for at least 1 hour.
  4. Trim the asparagus and toss with olive oil, salt, and pepper.
  5. Roll out the chilled dough on a lightly floured surface. Transfer to the tart pan, trim the edges, and prick the bottom with a fork. Line with parchment paper, fill with pie weights, and bake at 375°F (190°C) for 15 minutes. Remove weights and parchment; bake for 5 more minutes until lightly golden.
  6. While the crust pre-bakes, sauté the shallots in a little olive oil until softened.
  7. Whisk together eggs, heavy cream, Gruyere cheese, salt, pepper, and nutmeg.
  8. Spread the sautéed shallots over the pre-baked crust. Arrange the asparagus spears in the tart shell. Pour the egg mixture over the asparagus.
  9. Bake at 350°F (175°C) for 35-40 minutes, or until the filling is set and golden brown. Let cool slightly before serving.