Asparagus Custard Tart
"This tart is unapologetically rich -- there is puff pastry, Gruyere, goat cheese, and cream -- yet the overall effect is one of lightness. It's a handy make-ahead addition to a festive spread like this one, but paired with a green salad, it also makes a satisfying supper on its own...."
INGREDIENTS
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1 sheet frozen puff pastry (from a 17.3-ounce package), thawed
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1 tablespoon all-purpose flour, plus more for work surface
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Coarse salt
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1 pound asparagus, trimmed, cut into 2-inch pieces, stalks and tips kept separate
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2 teaspoons extra-virgin olive oil
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4 large eggs, room temperature
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1 cup heavy cream
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1 1/2 ounces Gruyere cheese, finely shredded (1/2 cup)
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2 ounces fresh goat cheese, crumbled into large pieces (1/2 cup)
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