# What You Need:
→ For the Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
03 - 1/4 teaspoon fine sea 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 fresh asparagus (about 9 oz), trimmed and cut into 1-inch pieces
08 - 1 cup grated Gruyère
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 of ground nutmeg
# How-To:
01 - In a large bowl combine the flour and 1/4 teaspoon salt. Work the cold butter into the flour with a pastry cutter or fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Add 3 tablespoons ice water, stirring until the dough just holds together; add the remaining tablespoon if needed. Form into a disc, wrap, and chill for at least 30 minutes.
02 - Preheat the oven to 375°F.
03 - On a lightly floured surface roll the chilled dough to fit a 9-inch tart or pie pan. 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. Blind bake for 15 minutes, remove weights and parchment, then bake 5 minutes more until the crust is lightly golden. Set aside to cool slightly.
04 - Heat the olive oil in a skillet over medium heat. Add the sliced shallots and cook, stirring frequently, until they are soft and deep golden, about 8 to 10 minutes. Transfer to a bowl and set aside.
05 - Bring a pot of salted water to a boil. Add the asparagus and cook for 2 minutes until bright green and just tender. Drain and immediately plunge into an ice bath to stop cooking; drain and pat dry.
06 - In a large bowl whisk together the eggs, heavy cream, whole milk, 1/2 teaspoon salt, black pepper, and a pinch of nutmeg until smooth and homogenous.
07 - Spread the caramelized shallots evenly across the baked crust. Scatter the blanched asparagus and then the grated Gruyère over the shallots, distributing evenly.
08 - Carefully pour the egg and cream mixture over the arranged filling. Transfer to the oven and bake for 35 to 40 minutes, or until the center is just set and the top is lightly golden.
09 - Remove from the oven and allow the tart to rest for 10 minutes to set before slicing. Serve warm or at room temperature.
