Romandian Masala

Mix the flour, thyme and butter in a food processor until crumbly.

Add the egg yolk and pulse until you get a dough. If it's too dry, add a bit of cold water.

Wrap the dough in a plastic foil and rest in the fridge for at least 30 minutes, ideally 1 h.

Roll the pastry crust into a circle, move it to the baking tray and blind bake for 20 minutes. If you don't know what blind baking means, do a bit of research to understand the process or check out my reel . Remove the pastry crust and add the filling to it (finding the method below).

In a bowl, add the cooking cream, creme fraiche, eggs, salt, pepper, cheddar and mix well with a whisker. Cut the asparagus in such a way that the spears will fit into the round tray, creating a nice design. Add the filling to the half baked pastry crust and then add the asparagus. Arrange the asparagus spears nicely  horizontally, then distribute the goat cheese rounds evenly. Bake for 20 more minutes or until the tart looks done.

Once cooled, serve with salad (I used watercress) and extra asparagus. Enjoy!