Ingredients:

  • 1 ½ cups (190g) all-purpose flour, plus extra for dusting
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, chilled and cut into cubes
  • ¼ cup (60ml) ice water
  • 1 tablespoon fresh lemon zest
  • 1 tablespoon chopped fresh herbs (such as thyme, rosemary, or parsley)
  • 1 pound (450g) asparagus, trimmed and cut into 2-inch pieces
  • 1 tablespoon olive oil
  • 1 small shallot, finely chopped
  • 4 large eggs
  • 1 cup (240ml) heavy cream
  • ½ cup (120ml) whole milk
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon grated nutmeg
  • 1 ½ cups (150g) Gruyere cheese, shredded
  • 1 tablespoon chopped fresh parsley, for garnish

Instructions:

  1. Prepare the Lemon-Herb Crust: Combine flour, salt, lemon zest, and herbs in a food processor or bowl. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together. Form into a disc, wrap in plastic wrap, and chill for at least 1 hour.
  2. Preheat Oven & Roll Out Dough: Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to a 12-inch circle.
  3. Line Tart Pan & Blind Bake: Carefully transfer the dough to the tart pan. Trim and crimp the edges. Prick the bottom of the crust with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes. Remove the parchment paper and weights, and bake for another 5-7 minutes, or until lightly golden.
  4. Sauté Asparagus & Shallot: While the crust is baking, heat olive oil in a skillet over medium heat. Add shallot and cook until softened. Add asparagus and sauté until tender-crisp, about 5-7 minutes. Season with salt and pepper.
  5. Prepare the Custard Filling: In a bowl, whisk together eggs, heavy cream, milk, salt, pepper, and nutmeg. Stir in the shredded Gruyere cheese.
  6. Assemble & Bake the Tart: Spread the sautéed asparagus and shallot evenly over the pre-baked tart crust. Pour the custard filling over the asparagus.
  7. Bake the Tart: Bake for 30-40 minutes, or until the filling is set and lightly golden. Let cool slightly before serving.
  8. Garnish & Serve: Garnish with fresh parsley before serving.