How to make
For the dough: mix the flour, butter, water, salt, sugar and baking powder. Knead, until a smooth butter dough is obtained.
Form it into a ball and roll it out between two sheets of baking paper. It should turn into a thin crust with a diameter of 12″ (30 cm).
Peel off the top layer of paper, transfer it into a standard 11″ (28 cm) diameter tart tin. Turn the dough over and peel off the other layer of paper very carefully, so that you don't tear the thin crust. Press it down with your hands on the bottom and sides of the tart tin.
Pierce the base with a fork and put in an oven heated to 360°F (180°C) for 5 minutes. If you see it puffing up, open the oven and poke holes again in 2-3 places without actually making holes that pierce it completely.
During these 5 minutes, wash, dry the asparagus and break off the lower tough ends. If they are not very thick, you do not need to peel them.
Put them on the base in the oven and bake for exactly 8 minutes.
During this time, mix the mixture for the filling.
Crack the eggs into the jug of a blender and add the cream, gorgonzola, the cheese pieces and frozen spinach - slightly defrosted at room temperature (you don't have to defrost it completely).
You can also add other cheeses, whatever you have left in the fridge. I also added some Roquefort in addition to the gorgonzola.
Beat on high speed, until you have a smooth mixture. Pour it over the base, arrange the asparagus, which is cut to your liking on top and put it back in the oven.
Bake the savory tart, until the filling is cooked and has lightly browned.
Serve Spring Tart with Spinach and Asparagus warm or chilled (at room temperature). Very fresh and tasty!
