Yummy Asparagus and cheese tart recipe

Originally posted in May 2011, but I'm bumping this up again, as the local asparagus season has began. The photo above was taken by Juta Kübarsepp to illustrate my column in the May 2014 issue of Kodu ja Aed magazine here in Estonia..
Asparagus and cheese tart
(Spargli-juustupirukas)
Serves 8 to 10
24 medium-sized fresh green asparagus spears
150 gram Gouda or Gruyère cheese, coarsely grated
3 large eggs
200 ml fresh cream (whipping, heavy or double)
sea salt and freshly ground black pepper
freshly grated nutmeg
Snap off the hard and woody lower end of the asparagus spears (these can be used to make stock, for instance). Cook the asparagus spears in a simmering and lightly salted water for about 2 minutes. Drain, rinse quickly under cold water and drain again. Put aside.
Line a rectangular pie dish (approximately 25x35 cm) with a parchment paper. Roll out a puff pastry so it'd cover the base and come up the sides a little. Prick with a fork here and there.
Scatter the grated cheese over the base.
Whisk the eggs with cream, season with salt, pepper and grated nutmeg. Pour carefully over the cheese.
Place asparagus spears on top.
Bake in a preheated 200 C oven for about 30 minutes, until the tart is nicely golden on top and the puff pastry is cooked.
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