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Preheat oven to 375 degrees.
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Roll out pie dough into a 9" circle, and fit into a 9" tart pan (or, if you don't have a tart pan, you can use a 9" pie dish).
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Arrange about half of the potato slices on top of pie dough in a layered, shingle pattern.
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Spread half (1/2 cup) of the chopped asparagus on top of the potatoes. Top with 1/2 cup of cheese. Sprinkle about 1 1/2 tsp of rosemary on top.
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Arrange the remaining potatoes on top of the cheese and asparagus.
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Spread the remaining asparagus, cheese, and rosemary on top of the potatoes.
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In a bowl, whisk heavy cream, egg, salt and pepper. Pour the cream mixture over the potatoes, and let the tart sit for 5 minutes (this allows the cream mixture to settle into the tart).
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Bake for 35-40 minutes.
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Allow to cool for 5-10 minutes before serving. Top with fresh rosemary, if desired.
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Enjoy!