Asparagus and Tomato Tart

Briefly blanch the asparagus, shock them in cold water and ice, then drain them.

For the filling, place pizza sauce, sugar, corn flour, Vegeta, and grated cheese in a bowl, mix everything well, and then fold in the asparagus. Fill the tart with the prepared filling.

Add flour, salt, and butter to the bowl, crumble the butter with the dry ingredients, then add the egg and knead the dough.

Roll out the dough between two sheets of parchment paper, place the rolled-out dough in the mold, and put it in the freezer to set.

Bake the frozen tart dough at 180 °C until the dough is half-baked, then add the filling and bake until the tart turns golden yellow.