# Components:
→ 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 - 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
# Directions:
01 - In a large bowl, whisk together the flour and salt. Add the cold, cubed butter and cut it into the flour with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
02 - Sprinkle the ice water over the mixture one tablespoon at a time, mixing only until the dough begins to hold. Form into a flat disc, wrap tightly, and refrigerate for at least 30 minutes.
03 - Preheat the oven to 375°F.
04 - On a lightly floured surface roll the chilled dough to fit a 9-inch tart or pie pan. Gently press into the pan, trim the edges, and prick the bottom with a fork. Line the shell with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake 5 more minutes until the crust is lightly golden. Allow to cool slightly.
05 - Heat the olive oil in a skillet over medium heat. Add the sliced shallots and cook, stirring regularly, until soft and golden, about 8 to 10 minutes. Remove from heat and set aside.
06 - Bring a large pot of salted water to a boil. Add the asparagus and cook for 2 minutes. Immediately transfer to an ice bath to stop cooking, then 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 homogenous.
08 - Spread the caramelized shallots evenly over the baked crust. Scatter the blanched asparagus and grated Gruyère over the shallots, then gently pour the egg mixture over the filling to distribute evenly.
09 - Bake in the preheated oven for 35 to 40 minutes, or until the center is just set and the top is lightly golden with a slight jiggle in the center.
10 - Remove from the oven and let rest for 10 minutes to finish setting. Slice and serve warm or at room temperature.
