Prep. time: 20 minutes
Waiting time: 1 hour resting time for the pastry
Oven temperature: 180° C / 350° F
Baking time: Under an hour

Making the pâte brisée

1. combine the flour, the butter (which has been cut into pieces and softened at room temperature), the beaten egg and a pinch of salt;
2. give the dough two quick kneads to combine the ingredients and then form it into a ball; set aside in a cool place for one hour;
3. roll out the dough with a rolling pin; place it in a buttered tart pan or pie plate.

Preparing and baking the tart

1. peel the asparagus; tie into a bundle; cook for 15 minutes in boiling salted water; drain and keep warm;
2. cut the ham into small dice; spread over the pastry base with half of the asparagus, cut into short lengths;
3. in a bowl, combine the crème fraîche, the beaten eggs, the shredded gruyère and a pinch of freshly grated nutmeg;
4. pour the mixture into the tart shell; cook for 30 minutes in a hot oven;
5. just before serving, arrange the remaining asparagus on top in a star pattern.