Store-bought short crust pastry dough or pasta brisèe (about 10 ounces)
Butter for greasing the baking dish
1 cup cream
1/2 cup milk
8 ounces asparagus
4 ounces Brie, diced
4 ounces smoked salmon, chopped
Rub the butter in the baking dish. Place the shortcrust pie dough in the baking dish. Trim off the excess. Push the dough to the sides using the baking dish with the help of the handle of a wooden spoon to take the shape of the sides of the baking dish. Prick the bottom of the dough with a fork.
Cover the dough with parchment paper. Put in the pie weights. Bake the pie crust at a preheated oven of 375 degrees F for 15 minutes. Take away the weights and the paper. Bake the crust for another 5 minutes. Let it cool.
In a bowl, mix the 3 eggs, cream, milk, salt, pepper and nutmeg.
Blanch asparagus in boiling water for 5 minutes. Pat them dry with paper towels. Chop to small pieces.
Distribute the Brie, salmon and asparagus in the tart. Pour in the egg and cream mixture.
Bake for 30 minutes at 375 degrees F or until the top is turning golden brown.