Savory puff pastry tart with eggs, turkey and asparagus

To make the outer dough, arrange the flour on the work surface in a fountain shape, gradually pour in the water and knead. Wrap the dough in cling film and let it rest for about ten minutes.

For the inner dough, repeat the operation but instead of water, add the butter to the flour, kneading until completely absorbed. In this case too, wrap the dough in cling film and let it rest for ten minutes.

Roll out the water dough to create a not too thin square. Then roll out the butter one, leaving it a little thicker, and place it on the first one, so that the corners of the butter dough touch halfway up the sides of the water dough square.

Close the corners of the outer layer, like with an envelope, so as to completely wrap the dough inside, and roll out everything to form a rectangle.

At this point, make the first fold in three layers: mentally divide the rectangle into three on the long side and fold the two lateral thirds onto the central one. Roll out gently and let it rest in the fridge for 30 minutes wrapped in cling film.

Then, roll out the dough and create the four-layer fold: always mentally dividing the rectangle into three on the long side, fold the first third onto the second, but the third third onto itself, so that the end touches the end of the first.
Finally, fold everything in half, always lengthwise. Again, roll out gently and let it rest in the fridge for 30 minutes wrapped in cling film.

Repeat the last two steps, for a total of two three-layer folds and two four-layer folds.

Roll out the dough completely and place it in a ceramic tart pan, making sure it adheres well and removing any excess parts.

Clean the asparagus, removing the fibrous parts and setting aside the tips.
Cut the rest into oblique slices, as you would do with salami.

Roll up the slices of turkey and cut into slices.

Put the eggs in a bowl and lightly beat with a whisk until you gently pour in the cream. Mix with some strips of turkey (keeping some slices aside), the slices of asparagus, the flour and salt and pepper to taste.

Pour the mixture into the mold and decorate with the asparagus tips.

Bake in a preheated oven at 200 degrees for 50 minutes.