Mix, the sifted flour together with the very cold butter, incorporating the ingredients with the fingers until we get a broken dough.
Add the yolk with the cold water and knead the dough.
Spread the dough between two baking sheets with a thickness of 4-5 mm, in a rectangular shape.
We transfer to a rectangular tray, form the base and sides.
We cover with paper and weight, then bake for 20 minutes.
We remove the weight and bake for 5 minutes.
For filling: Beat the eggs with milk, season with salt and pepper to taste, add the soft cheese, mix.
Once the cake is removed from the oven, spread the pesto sauce, then sprinkle with 2/3 of the hard cheese, place the asparagus stems, pour the filling, cover with the remaining cheese.
Bake the tart for 25 minutes or until it becomes slightly golden.
Sprinkle with greenery and enjoy.
Enjoy your meal!
