Savory Pie with Ricotta and Asparagus

Method

1. Prepare the brisée dough: mix butter, flour, salt, and fresh thyme. Add a little water to make the dough elastic, wrap in plastic, and let rest in the fridge for 30 minutes.
2. Prepare the asparagus: trim the hard ends and cut into rounds, keeping the tips longer.
3. Cook the asparagus: heat a pan with a drizzle of oil, add the asparagus and tips, season with salt and pepper, and sauté for 5 minutes until crisp.
4. Separate the tips from the stems and let cool.
5. Prepare the filling: combine ricotta, mascarpone, eggs, Parmesan, salt, pepper, and nutmeg. Add the cooked asparagus stems (not the tips) and marjoram, then mix well.
6. Roll out the brisée dough between two sheets of parchment paper to about 0.5 cm thickness, then transfer it to a tart pan.
7. Trim the excess dough from the edges and prick the base with a fork.
8. Pour the filling into the pastry shell and spread evenly.
9. Arrange the reserved asparagus tips on top, then fold the excess dough edge over slightly.
10. Bake in a static oven preheated to 180°C for 30-35 minutes.
11. Remove from the oven, let cool slightly, then serve.