# What You’ll Need:
→ For the 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
→ For the Filling
05 - 1 tablespoon olive oil
06 - 2 large shallots, thinly sliced
07 - 1 bunch asparagus (about 9 oz), trimmed and cut into 1-inch pieces
08 - 1 cup Gruyère, grated
09 - 4 large eggs
10 - 1 cup heavy cream (8 fl oz)
11 - 1/2 cup whole milk (4 fl oz)
12 - 1/2 teaspoon fine sea salt
13 - 1/4 teaspoon freshly ground black pepper
14 - Pinch ground nutmeg
# Directions:
01 - Combine flour and salt in a bowl. Cut in cold cubed butter with a pastry cutter or fingertips until mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, mixing just until the dough holds together. Form into a disk, wrap and refrigerate at least 30 minutes.
02 - Heat the oven to 375°F.
03 - On a lightly floured surface, roll the chilled dough to fit a 9-inch tart pan. Gently press into the pan, trim the edges and prick the base with a fork. Line with parchment and fill with pie weights or dried beans.
04 - Blind bake the lined crust for 15 minutes. Remove parchment and weights, then bake an additional 5 minutes until edges are lightly golden. Allow to cool slightly.
05 - Warm olive oil in a skillet over medium heat. Add sliced shallots and cook, stirring frequently, until soft 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 asparagus and cook 2 minutes until bright and just tender. Drain and shock in ice water, then pat dry.
07 - In a large bowl, whisk together eggs, heavy cream, milk, salt, pepper and nutmeg until homogeneous and slightly frothy.
08 - Spread the caramelized shallots in an even layer over the prebaked crust. Distribute the blanched asparagus and scatter the grated Gruyère on top of the shallots.
09 - Carefully pour the egg and cream mixture over the arranged vegetables and cheese, ensuring even coverage without overflowing the pan.
10 - Bake at 375°F for 35 to 40 minutes, until the center is just set and the top turns lightly golden. Rotate the pan halfway through if your oven spots.
11 - Allow the tart to rest 10 minutes before slicing to finish setting. Serve warm or at room temperature.
