Take the shortcrust pastry out of the refrigerator. Wash the asparagus and cut off the woody ends. Peel the asparagus spears in the lower third and cut diagonally into pieces. Fry the asparagus pieces in oil for 3 - 4 minutes, seasoning with a little sugar and salt. Take off the stove.
Preheat the oven to 200 degrees. Brush the tart pan with oil and line with the dough. Cut off the excess dough. Prick the pastry base several times with a fork.
Whisk the ricotta with the eggs, herbs, salt, pepper and a little nutmeg and spread on the dough base. Spread the asparagus on top. Wash the tomatoes, quarter them and place them between the asparagus stalks.
Bake the tart in the middle of the preheated oven for about 30 minutes.
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