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1
In a medium bowl, combine the flour with the 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
Add the egg and water and mix with a fork until a dough forms.
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4
Turn the dough out onto a lightly floured work surface and pat it into a disk.
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5
Wrap the dough in plastic and refrigerate until firm, at least 1 hour or overnight.
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6
On a lightly floured surface, roll out the dough to a 13-inch round.
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7
Fold the dough in half and carefully transfer it to an 11-inch tart pan with a removable bottom.
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8
Unfold the dough and gently press it into the pan without stretching.
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9
Trim the overhang.
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10
Wrap the tart shell in plastic and refrigerate it until firm, about 1 hour, or overnight.
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11
Preheat the oven to 350.
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12
Line the tart shell with foil and fill with pie weights, dried beans or rice.
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13
Bake the shell for about 1 hour, or until lightly browned around the edge.
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14
Remove the pie weights and foil and bake the shell for 10 minutes, or until evenly browned and cooked through.
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15
Transfer to a rack to cool.
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16
Leave the oven on.
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17
In a medium saucepan of boiling salted water, cook the asparagus until tender, about 4 minutes.
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18
Drain and rinse under cold running water.
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19
Drain again and pat dry with paper towels.
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20
Arrange the asparagus in the tart shell with all the spears facing the same direction; trim them to fit if necessary.
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21
In a medium bowl, whisk the eggs to mix.
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22
Beat in the milk, melted butter and salt.
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23
Pour the custard mixture over the asparagus and sprinkle the Parmigiano-Reggiano over the top.
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24
Set the tart on a baking sheet and bake for about 45 minutes, or until the custard is just set.
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25
Transfer the tart to a rack to cool for about 10 minutes, then cut into 8 wedges and serve warm or at room temperature.
