Ingredients
1recipe pie dough,enough for one bottom crust
2tbspextra virgin olive oil
2medium shallots,thinly sliced
10ozasparagus spears,cut on the diagonal into 1 inch long pieces
½lbham,cut into ¼ inch cubes
freshly ground pepper
½cupmilk
½cupheavy cream
3large eggs
6ozGruyere cheese,(1½ cups), grated
Preparation
On a lightly floured surface, roll out dough into a 12-inch circle. Fit into a 10-by-1 ½-inch round tart pan (with or without a removable bottom), pressing dough into corners. Transfer to freezer to chill for 30 minutes.
Preheat oven to 350 degrees F. Line pastry with aluminum foil, pressing into the corners and edges. Fill to the top with baking weights — sugar, dried beans, or rice.
Bake for 45 minutes. Lift sides of aluminum foil to remove pie weights from the tart pan. Move pre-baked crust to a wire rack to cool while making the filling.
Heat oil in a large nonstick skillet over medium-high heat. Add shallots, and cook for about 1 minute, stirring, until translucent but not brown.
Add asparagus. Cook for 8 to 10 minutes, stirring frequently until asparagus is just cooked (al dente), slightly browned, firm, not mushy.
Increase oven temperature to 375 degrees F. Place tart pan on a baking sheet to catch any run-off there might be (especially if using a pan with a removable bottom.)
Sprinkle half the cheese evenly over the bottom of the crust. Spread asparagus and ham over the cheese and then top with remaining cheese.
In a medium bowl, whisk together milk, cream, and eggs. Season with fresh ground pepper. Pour over cheese.
Transfer to oven, and bake for 30 to 35 minutes at 375 degrees F until just set in the center. Cool on a wire rack for about 10 minutes before slicing.
