Wild mushroom and asparagus French Onion Confit tart | Three Little Figs

Ingredients

• 1 ¼ cups all-purpose flour
• ½ tsp salt
• ½ cup (1 stick) unsalted butter, chilled, grated or cut into pieces
• 2 tbsp (or more) ice water
• 4 oz mushroom blend-crimini, oyster, and shitake, chopped
• 1/3 cup chopped asparagus
• 2 tbsp unsalted butter
• 1 tbsp garlic, minced
• 1 tsp salt
• 1 tsp pepper
• 2 tbsp cognac or brandy
• 1 tbsp thyme
• 1 tbsp rosemary
• 2/3 cup Gruyere cheese, grated
• 2 large egg yolks
• 1 large egg
• 3 Tablespoons cream or half and half
• 3 tbsp Three Little Figs French Onion Confit jam