Preheat and prep the pan: Heat your oven to 350°F (175°C). Line the bottom of a 9-inch tart pan with a removable bottom (or a pie dish) with parchment, and lightly grease the sides.

Make the crust: In a bowl, mix 2 cups almond flour, 1/2 cup grated Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir in 5 tablespoons melted butter and 1 beaten egg until the mixture looks like damp sand and holds together when pressed.

Press and par-bake: Press the dough evenly into the pan, pushing up the sides to form a firm edge. Prick the base with a fork. Bake for 10–12 minutes until lightly golden. Set aside to cool slightly.

Prep the asparagus: Snap off the tough ends. If spears are thick, slice them in half lengthwise. Toss with 1 teaspoon olive oil, a pinch of salt, and black pepper.

Make the filling: In a bowl, whisk 3 eggs with 1/2 cup heavy cream and 3 ounces softened cream cheese until smooth. Stir in 1 cup shredded Gruyère (or mozzarella), 1 minced garlic clove, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon lemon zest. Add a pinch of red pepper flakes if you like heat.

Assemble the tart: Pour the filling into the warm crust and smooth the top. Arrange the asparagus on top in rows or a simple pattern. Sprinkle a little extra cheese if you want a bubbly finish.

Bake: Return to the oven and bake for 22–28 minutes, until the center is set but still slightly wobbly and the edges are golden. If the crust browns too quickly, tent the edges with foil.

Cool and slice: Let the tart rest for at least 10 minutes. This helps it firm up for clean slices.

Garnish and serve: Top with chopped chives, dill, or parsley and a tiny squeeze of lemon if desired. Serve warm or at room temperature.