4 eggs
450 mascarpone
225 gorgonzola cheese
1/2 of the sour cream pastry recipe
fresh asparagus one or two bunches
note I added 200g smooth ricotta plus 250g of mascarpone instead of the 450 mascarpone
Blind bake pastry for 10 minutes ( with baking weights )
whiz eggs and cheeses in food processor until smooth then season
Pour into tart shell
added fresh asparagus on top
bake in 180 'c for 35minutes or until golden and firm to touch