# What You'll Need:
→ Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/4 teaspoon fine salt
04 - 3 to 4 tablespoons ice water
→ Filling
05 - 1 tablespoon olive oil
06 - 2 large shallots, thinly sliced
07 - 9 ounces fresh asparagus, trimmed and cut into 1-inch pieces
08 - 1 cup Gruyère cheese, grated
09 - 4 large eggs
10 - 1 cup heavy cream
11 - 1/2 cup whole milk
12 - 1/2 teaspoon fine sea salt
13 - 1/4 teaspoon freshly ground black pepper
14 - Pinch ground nutmeg
# How-To Steps:
01 - Combine flour and salt in a large bowl. Cut in cold, cubed butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, tossing until the dough just holds together. Shape into a disc, wrap tightly and refrigerate for at least 30 minutes.
02 - Position a rack in the center of the oven and preheat to 375°F (190°C).
03 - On a lightly floured surface, roll the chilled dough to fit a 9-inch tart pan. Gently press the dough into the pan, trim the edges and prick the bottom with a fork. Line with parchment and fill with pie weights or dried beans.
04 - Blind bake the prepared crust with weights for 15 minutes. Remove the weights and parchment, then bake an additional 5 minutes until the shell is lightly golden. Allow to cool slightly.
05 - Heat olive oil in a skillet over medium heat. Add the sliced shallots and cook, stirring frequently, until softened and golden, about 8 to 10 minutes. Transfer to a plate to cool slightly.
06 - Bring a pot of salted water to a boil. Add the asparagus and cook for 2 minutes. Drain and immediately transfer to an ice bath to stop the cooking. Drain and pat dry.
07 - In a large bowl, whisk together the eggs, heavy cream, whole milk, sea salt, black pepper and nutmeg until smooth and homogeneous.
08 - Evenly spread the caramelized shallots over the baked shell. Scatter the blanched asparagus and grated Gruyère across the shallot layer. Pour the egg mixture over the filling, smoothing the top gently.
09 - Bake in the preheated oven for 35 to 40 minutes, or until the center is just set and the surface is lightly golden. A knife inserted near the center should come out with a slight custard coating.
10 - Allow the tart to rest for 10 minutes before slicing. Serve warm or at room temperature, optionally with a simple green salad.
