1 cup of almond meal
1/2 cup of unsalted butter
1/2 cup of Reggiano Parmesiano cheese finely grated
Mix together and press into tart pan

Bake for 15 minutes at 350deg. till crisp and set.

Mix two cups of milk of choice including soy.
two cups of Swiss or Alsace cheese.
4 eggs or sub
1 pound of asparagus that has been peeled and cut into one inch
slices and blanched. Drain thoroughly on paper towels or the excess
water will ruin the tart.
several gratings of nutmeg

Turn cheese, milk, asparagus mix into the prepared pie shell.
Sprinkle top with more parmesan cheese or other cheese of choice.
Bake at 350deg. for 45-60 minutes. Check center for doneness with a
skewer or sliver knife.
Serve warm or cold with salad of choice.
I usually make three, one a basic cole slaw, fruit ala Waldorf, field
greens with avocado and tomatoes.