Green asparagus and Gruyère cheese cake, perfect for dinner or sharing a picnic

Green asparagus and Gruyère cheese cake, perfect for dinner or sharing a picnic

We will start by pouring the flour, the salt and the very cold butter cubes into a bowl. Quick knead until they form a kind of crumbs. Add the yolk, and add the tablespoons of ice water one by one as the dough is requested. Unite all the ingredients until it forms a smooth dough, do not over knead it. Form a ball and cover it with plastic wrap, leave it in the fridge for half an hour.

Once time passes, stretch the dough between two baking papers until it is very thin. Line a rectangular or round mold and cut the remaining dough with the rolling pin. Return to the fridge for another ten minutes. While, preheat the oven to 200ºC. Fill the dough with legumes or pastry weights and bake for ten minutes. Remove the legumes and continue baking for another ten minutes.

Put a pot of boiling salted water, wash and trim the asparagus buds to the width of the mold, the rest chop it into small pieces. Blanch them for two minutes, drain and reserve. Chop the cherry tomatoes in half. Grate the cheese and put it in a bowl with the cream and the two beaten eggs.

Lower the oven temperature at 160ºC, remove the dough and pour the small pieces of asparagus and the halves of the tomatoes on the base, pour the liquid dough on top and arrange the asparagus buds on top making a garnish. Bake 40 minutes.