Coarsely grate the cheese. Knead flour, butter in pieces, 50 g cheese, 1 egg and 1/2 teaspoon salt first with the dough hooks of the hand mixer, then briefly with your hands to a smooth shortcrust pastry. Grease a tart mould (20 cm Ø) with removable base and dust with flour. Cut open the freezer bag, dust lightly with flour and roll out the dough on top to a round shape (approx. 30 cm Ø). Line the mould with the dough, prick the base of the dough several times with a fork and chill the mould for about 30 minutes
Cut the sausage into cubes. Heat the oil in a pan and fry the sausage for about 4 minutes while turning. Wash the asparagus and break off the woody ends. Cook the asparagus in boiling salted water for about 3 minutes. Remove and rinse in ice-cold water
Pre-bake the tart in a preheated oven, lower shelf (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. Wash the thyme, shake dry, remove leaves from the stalks except for a little to garnish. Mix cream and 3 eggs until smooth. Stir in the rest of the cheese. Season with thyme, salt, pepper and paprika. Dab asparagus dry and spread on the pre-baked base. Sprinkle with sausage and pour over everything evenly. Bake on the bottom shelf at the same temperature for about 35 minutes
Cool the finished tart on a cake rack for 5-10 minutes and cut into pieces. Garnish with thyme
Preparation time approx. 1 hour 20 minutes. waiting time approx. 20 minutes