To prepare the homemade tart, in a stand mixer with using palette, combine all the ingredients for 10 minutes. Roll out the dough in a metal tart mold then blind bake for 10 minutes at 350 degrees. Then remove the pastry, use a fork to punch a few holes and return to the oven to bake (without the pie weights) for an additional 5 minutes. For the asparagus, cut the woody ends then blanch for about 45 seconds and immediately transfer them to an ice bath. Slicing the asparagus is optional.
Next, in a medium bowl, whisk together the eggs, heavy cream, salt, ground pepper, and nutmeg. Pour the egg mixture in the pie, then add the blanched asparagus and topped with roasted deli beef.Bake for 25 minutes and let rest for 5 minutes before serving.
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Notes
**** When printing the recipe, please unselect the camera so that the pictures are NOT printed with the recipe (if preferred).Calories are estimated per serving.