White Asparagus and Gruyère Tart

For the phyllo dough, mix the flour with a pinch of salt and olive oil. Gradually add water and knead until you get a homogeneous dough. Knead the dough for at least 15 minutes (manually or with a food processor) until it becomes very soft and elastic.

Form the dough into a ball, grease it with a little oil, cover it, and let it rest for about 30 minutes.

Divide the dough into 4 equal balls. Flour your work surface and roll out each ball into the thinnest possible sheet, almost transparent.