Make a thick dough from the flour, butter, 1 egg, ½ tsp sea salt, 1 pinch of grated nutmeg and the water and chill for about 30 minutes in the fridge.
Peel the white asparagus and cut into pieces. Peel just the lower third of the green asparagus stalks and also cut into pieces.
Finely chop the shallot and soften in the olive oil. Add the asparagus and turn up the heat. Sprinkle with sugar and caramelise for a few minutes, stirring, until the asparagus is just softened. Season with salt and pepper.
Put the dough in a springform tin lined with baking paper, turn up at the edge and bake for about 15 minutes at 180 °C in the fan oven.
In the meantime, grate the goat's cheese Gouda. Make a sauce from the Gouda, the remaining three eggs and the cream. Cut the cress with scissors and add to the sauce. Check the seasoning again and stir well.
Remove the pastry case from the oven and spread the asparagus on the bottom. Pour over the sauce. Crumble the goat's cream cheese over the tart and bake again at 180 °C for about 30-40 minutes.
Tip: A green salad goes well with this.