Asparagus tart

INGREDIENTS
Pâte brisée
250 g Italian '00' flour
125 g butter
1 whole egg
A pinch salt
Filling
A bunch boiled asparagus
3 whole eggs
250 g fresh cream
4 cooked ham slices
4 tablespoons grated Parmigiano
Salt and pepper
Chives

I put flour, diced butter, egg and salt on the work surface.

I work quickly to crumbs.

Then a uniform ball, wrap and refrigerate at least half an hour.

I break whole eggs into a bowl.

I add salt and pepper.

Then cream, beating with a fork.

I chop chives.

I mix and add Parmigiano.

I flatten rested pastry.

I roll on parchment slightly wider than my 28 cm tin.

I line the tin, leaving about a 2 cm rim.

I chop ham slices, or dice one thick slice, and place on bottom.

I add asparagus boiled in salted water without tough ends, covering the surface.

I pour egg mixture over.

I heat the oven to 180/200°C and bake 35 minutes. If your oven undercooks bases, blind-bake 10 minutes first with parchment and rice or beans, remove paper and weights after 10 minutes, fill and bake normally.