• 1 ¼ cups all-purpose flour
• ½ tsp salt
• ½ cup (1 stick) unsalted butter, chilled, grated or cut into pieces
• 2 tbsp (or more) ice water

Sift together flour and salt into medium bowl. Cut in butter until mixture resembles coarse meal. Add enough water to blend dough. Gather dough into ball; flatten into disk. Wrap in plastic, chill 45 minutes. Preheat oven to 375°F.
Roll out dough on floured surface to 12-in round. Transfer to 9-in tart pan with removable bottom, pressing dough into bottom and the sides of tart pan.
Line crust with foil and fill with dried beans or pie weights. Bake until golden, about 15 minutes. Maintain oven temperature.

• 4 oz mushroom blend-crimini, oyster, and shitake, chopped
• 1/3 cup chopped asparagus
• 2 tbsp unsalted butter
• 1 tbsp garlic, minced
• 1 tsp salt
• 1 tsp pepper
• 2 tbsp cognac or brandy
• 1 tbsp thyme
• 1 tbsp rosemary
• 2/3 cup Gruyere cheese, grated
• 2 large egg yolks
• 1 large egg
• 3 Tablespoons cream or half and half
• 3 tbsp Three Little Figs French Onion Confit jam

Melt butter in large sauté pan over med-high heat. Add mushrooms, garlic, and asparagus and sauté until tender and golden. Add salt and pepper. Add cognac and boil until liquid is absorbed, about 3 minutes. Mix in ½ tbsp each of thyme and rosemary. Set aside.
Whisk cream, yolks, egg, remaining thyme and rosemary, and French Onion Confit jam in medium bowl.
Sprinkle 1/3 cup cheese in crust. Cover with mushroom mixture. Pour custard over mushrooms. Top with remaining cheese. Bake until filling is set and top is golden, about 30 minutes.

Cool slightly before serving. Makes 6 servings.