Asparagus Tart with White Asparagus and Gruyère

For the homemade filo dough, place the flour with a pinch of salt and olive oil in a bowl. Gradually add the water and knead into a smooth dough. Knead the dough vigorously for at least 15 minutes (preferably with a stand mixer) until it is soft and elastic.

Form the dough into a ball, lightly brush with oil, cover, and let rest for about 30 minutes.

Divide the dough into 4 equal pieces. Lightly flour the work surface and roll out each piece of dough as thinly as possible until it is almost translucent.