1 sheet puff pastry
1 ½ lbs thin or medium asparagus, trimmed
4 oz gruyere or comte cheese, grated
2 oz parmesan, grated
1 shallot, minced
2 eggs, lightly beaten
¼ cup heavy cream
⅓ cup crème fraiche
1 tbsp dijon
Kosher salt and freshly ground black pepper
Olive oil for brushing
1. Preheat oven to 375 degrees F. Line a sheet tray with parchment or a Silpat and lightly flour a work surface and a rolling pin. On the floured surface, lay out the puff pastry and roll out lengthwise to fit the baking sheet. Dock the pastry with a fork (this allows steam to release as the pastry cooks). Line the top of the pastry with another sheet of parchment and cover with pie weights or additional baking trays. Let dough rest in fridge for 20 minutes.
2. Bring a large pot of salted water to a boil and prepare an ice water bath. Blanch the asparagus by cooking them in the boiling water until crisp-tender, about 3 minutes, and transfer to the ice bath to stop the cooking process. Drain and dry. If asparagus are large, slice lengthwise.
3. Place the tart shell in the oven and blind bake for 20 minutes. Remove weights and paper, then bake for 5 to 10 minutes more, or until the pastry is golden.
4. Combine the cheese, shallot, eggs, heavy cream, crème fraiche and dijon in a small mixing bowl with a generous pinch of salt and pepper; pour over tart shell, leaving a 1” border around the edges. Lay the asparagus evenly lengthwise over the tart shell in a single layer. Sprinkle tart with a small pinch of salt and pepper and brush edges of tart shell with olive oil. Transfer to oven and bake until custard is set and top is golden, about 15-20 minutes.
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