Asparagus Tart

Preparation:

Preparation: Preheat the oven to 200 degrees (thermostat 6). Cook the pasta base for fifteen minutes. Meanwhile, drain the asparagus tips and rinse them under running water. Cut the ends so that you can easily line them on the bottom of the pasta in rays and crosswise. Warm the broth in a large saucepan. Put the asparagus in it and heat it over a gentle heat for eight to ten minutes without boiling. Drain them carefully and place them on a clean tea towel folded in half. Remove the pasta from the oven without turning it off. Mix gruyere and parmesan. Cover the bottom of the pastry with two-thirds of the cheese. Put the asparagus tips on the cheese in regular sequence. Break the eggs into a bowl; beat them lightly. Add the cream, salt and pepper, add the nutmeg. Gently pour the mixture over the asparagus and sprinkle with the rest of the cheese. Place the tart in the oven and cook for fifteen to twenty minutes, until the eggs are set. Remove the tart from the oven, turn on the grill, place it halfway up and let it brown. The surface should be slightly swollen. Count fifteen minutes or so. Let the tart rest for ten minutes, then turn it out of the mold. You can serve it hot, cold or warm.