Mix the salt into the flour. Dilute the baker’s yeast in 50ml warm water and the olive oil.
Mix and knead the ingredients for the dough and put in the fridge for about 30 minutes. For the topping, peel and chop the white asparagus.
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. Spread the asparagus over the base.
Make a sauce from the eggs, cream and grated goat's milk Gouda. Chop the cress with scissors and add to the sauce. Check the seasoning again and stir well.
Pour the sauce over the asparagus. Crumble the goat's cream cheese over the tart and bake again at 180 °C for about 30 to 40 minutes.
A green salad goes well with this.