Asparagus Tart with White Asparagus and Gruyère

For the phyllo dough, mix the flour with a pinch of salt and the olive oil in a bowl. Add the water and work into a smooth dough. Knead the dough for at least 15 minutes (preferably with a stand mixer) until it is soft and elastic.

Form the dough into a ball, brush with a little 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.