Method

• 1.
  For the parmesan pastry, place flour, parmesan and butter in a food processor and pulse until the mixture resembles breadcrumbs. Add egg and pulse until the pastry comes together in a ball, adding 1-2 tablespoons chilled water as needed. Flatten into a disc, enclose in plastic wrap and chill for 30 minutes.

• 2.
  Preheat the oven to 180°C and grease a 28cm x 20cm loose-bottomed tart pan.
• 3.
  On a lightly floured surface, roll out the dough into a 35cm x 25cm rectangle. Press into the prepared tart pan and chill for a further 15 minutes. Line with baking paper and pastry weights or uncooked rice, then blind-bake for 15 minutes. Remove the paper and weights, then bake for a further 10 minutes or until golden and dry.
• 4.
  Meanwhile, whiz the Brie, ricotta, cream, eggs and extra yolks in a food processor until smooth. Season to taste, then pour into the pastry case and lay the asparagus spears on top.
• 5.
  Bake for 25-30 minutes until the filling is set and the top is golden. Serve warm or at room temperature with a green salad.