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1
Preheat the oven to 350 F.
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2
Sift the flour into a mixing bowl with a large pinch of salt.
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3
Crumble in the butter and rub into the flour to give crumb texture.
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4
Add the iced water, one tablespoon at a time - just enough to bring the mixture into a ball of dough with your hands.
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5
Dust the worktop and a rolling pin with flour.
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6
Roll the dough out thinly into a circle that is large enough to fill an 8-inch tart tin or dish.
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7
Carefully lift the dough circle into place and press it into the tin.
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8
Trim the edges with a knife.
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9
Prick the base all over with a fork, fill with baking beans and bake in the oven for 20 minutes.
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10
Snap off the hard parts at the end of the asparagus, and trim the ends with a knife to neaten.
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11
Wash the spears well and place in a pot of water that will hold them horizontally.
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12
Bring to the boil, simmer for a few minutes until half cooked and drain.
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13
Remove the tart from the oven, remove the baking beans and return the pastry to the oven for a further 5 minutes.
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14
Leave the pastry shell to one side while you prepare the filling.
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15
Beat the eggs in a mixing bowl.
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16
Stir in the cream and then the Parmesan until well combined.
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17
Season with salt, pepper and nutmeg.
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18
Dry the asparagus spears with paper towels.
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19
Arrange them in a fan in the bottom of the pastry shell, tips facing in.
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20
Carefully pour the egg mixture around the asparagus until the tart shell is almost full.
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21
Sprinkle the thyme leaves over the top.
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22
Bake in the oven for about 40 minutes, until golden.
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23
Serve the tart hot, cut into wedges, with a green salad.
