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1
In a large bowl, mix the flour and salt.
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2
Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal.
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3
Sprinkle on the ice water and toss with a fork to evenly moisten.
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4
Pat it into a disk.
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5
Cover with plastic wrap and refrigerate until firm, about 1 hour.
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6
Preheat the oven to 350.
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7
On a lightly floured surface, roll the pastry out to a 13-inch round about 1/8 inch thick.
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8
Fold the round in half and transfer it to an 11-inch fluted tart pan with a removable bottom.
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9
Unfold the pastry and gently press it into the pan without stretching.
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10
Trim off any overhanging pastry and refrigerate the shell for 30 minutes.
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11
Line the pastry shell with foil and fill with pie weights.
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12
Bake for about 40 minutes, or until the edge starts to brown.
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13
Remove the foil and weights and bake until golden brown, about 10 minutes longer.
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14
Turn the oven down to 325.
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15
In a medium saucepan of boiling salted water, cook the asparagus until tender, about 3 minutes.
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16
Drain and pat dry.
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17
Cut the asparagus into 1-inch lengths.
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18
In a medium bowl, whisk the cream with the egg yolks and whole egg and season with the salt and pepper.
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19
Scatter the asparagus and the smoked salmon strips in the pastry shell.
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20
Carefully pour the custard into the shell and bake for about 30 minutes, or until the custard is set.
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21
Transfer to a rack and let cool slightly before unmolding and serving.
