-
1
Roll out pastry dough on a floured surface into a 15 1/2-inch round.
-
2
Transfer to pizza pan by rolling dough around rolling pin and unrolling it across pan.
-
3
Trim edge just enough to make even, then fold over and pinch to form a 1/2-inch-high, double-thick side.
-
4
Prick bottom of shell all over with a fork and chill until firm, at least 30 minutes.
-
5
Preheat oven to 375F.
-
6
Line shell with foil and fill with pie weights or raw rice.
-
7
Bake in middle of oven until sides are firm, about 20 minutes.
-
8
Remove foil and weights carefully and bake shell until golden, about 10 minutes more, then cool.
-
9
Layer asparagus on a steamer rack, sprinkling each layer with kosher salt to taste.
-
10
Steam, covered, over boiling water until completely tender but not mushy, about 8 minutes for green asparagus or 12 for white, then transfer to a bowl of ice water to stop cooking.
-
11
Drain well and pat dry with paper towels.
-
12
Whisk together cream, eggs, 1/2 teaspoon kosher salt, and nutmeg, then season lightly with pepper.
-
13
Pour custard evenly in tart shell.
-
14
Sprinkle custard with two thirds of cheese, then arrange spears in custard, tips out (like the spokes of a wheel).
-
15
Sprinkle remaining cheese over top.
-
16
Bake tart in middle of oven until custard is set, about 20 minutes.
-
17
Then broil tart 2 to 3 inches from heat until golden, 1 to 2 minutes.
