Mix the sifted flour together with the very cold butter, incorporating the ingredients with our fingers until we obtain a crumbly dough.
Add the egg yolk together with cold water and knead the dough.
Roll out the dough between two sheets of parchment paper to a thickness of 4-5 mm, shaping it into a rectangular form.
Transfer to a rectangular tray, forming the base and sides.
Cover with parchment paper and weight, then bake in the oven for 20 minutes.
Remove the weight and bake for another 5 minutes.
FOR THE FILLING: beat the eggs with the milk, season with salt and pepper to taste, add the grated soft cheese, mix.
Once the tart is taken out of the oven, spread the pesto sauce on the base, then sprinkle with 2/3 of the hard cheese, arrange the asparagus stalks, pour the filling, and cover with the remaining cheese.
Bake the tart for 25 minutes or until it becomes lightly golden. Sprinkle with herbs and enjoy. Bon appétit!
