Ingredients :

• Thin green asparagus — Definitely go for the thin ones — not the thick white asparagus that require 20 minutes of cooking. Thin green ones cook in 25 minutes on the tart without prior blanching. Choose a bunch where the stalks are all roughly the same diameter, otherwise some will be overcooked while others remain hard.
• Pesto — Store-bought or homemade, both work. If using store-bought, avoid versions with sunflower oil which give a flat taste — check the label, it needs olive oil. Half a jar is the right amount to cover the entire dough without seeing the pastry through it.
• Goat cheese — A classic log (bûchette) works perfectly. Cut it into rounds that you crumble roughly with your fingers — no need to overwork it. It partially melts during baking, creating small creamy and slightly tangy pockets that balance the richness of the pesto.
• Cream — The recipe suggests soy cream, and it works very well if you want something lighter. Otherwise, heavy cream (30% fat) gives a smoother custard. In both cases, 20 ml is intentionally very little — just enough to bind the eggs without drowning the tart.