For the dough:
1 Mix salt, flour and butter in a food processor.
2 Pour into a bowl and add the egg yolk and 5 cl (1.7 fl oz) water.
3 Knead without overworking the dough.
4 Place the dough in the refrigerator for 30 min.
5 Preheat oven to 180°.
6 After 30 min., roll out the dough in a tart pan and bake blind for 20 min.
For the filling:
7 Brown the lardons until nicely colored.
8 In a bowl mix the eggs and the 2 creams. Add the browned lardons.
9 Rinse the asparagus under water. Remove the tips on a good 10 cm length, and cut the rest into 1 cm pieces.
10 In the bacon pan, heat the olive oil and cook the asparagus over low heat until colored and cooked but still crispy.
11 Cut the cherry tomatoes in half. Slice the red onion into thin rings.
Assembly:
12 Pour the egg + cream + lardons mixture onto the cooked dough. Then add the asparagus pieces, onion rings and cherry tomatoes.
13 Bake for 25 min at 180°C (355°F).
14 Arrange the asparagus tips on the tart before serving.
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