Ingredients

10 ounces, or about 2/3 recipe, basic short pastry
10 ounces asparagus
3 extra-large eggs
1 cup crme frache
scant 1 cup grated Gruyre
1 cup cooked ham cut into cubes
8 - 10 ounces bottled artichoke hearts in olive oil, drained and halved or quartered
Roll out the pastry on a floured surface to about 1/8-inch thickness, then use it to line a tart pan with a removable bottom that is 910 inches in diameter and 11/213/4 inches deep. Leave a little excess pastry hanging over the sides. Let rest in the refrigerator for at least 30 minutes.

Description

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