Preheat the oven to 450 degrees. The easiest way for the sweet potato to be cooked is steaming. Wash and peel the skin. Poke some holes with a fork and wrap in a paper towels. Place in the microwave for about 5-6 minutes. Be careful, it will be hot when you remove it.
To prepare your crust, take the sweet potato, mash it down or puree gently and a dash of salt. The sweet potato should not be too runny.
In a large bowl, combine the sweet potato, gluten free flour, cold butter cubes and the ice water. Mix together to form a dough. Spread a little more flour on the surface and gently roll out your dough to fit your tart pan.
Spray the tart pan with the cooking spray. Press the dough into the tart, making sure it's fully reaching the sides of the pan.
Place the tart pan on a baking sheet and place in the oven for 10 min.
When the crust is done, remove carefully and turn the oven temperature back down to 375 degrees.
For the asparagus, place on the other baking sheet, drizzle with olive oil and season with a touch of salt and pepper. Place in oven for about 4 minutes.
In a large bowl, prepare your filling by adding the eggs, milk, lemon juice, lemon zest and dill and season with salt and pepper. Whisk to combine.
Place the cooked asparagus in the tart pan. Then pour the mixture on top. Sprinkle the cheese all over.
Place in the oven and bake for 30 minutes. The tart will be slightly brown and will puff up and the crust will be golden brown.
Carefully remove the tart from the oven and let it cool down for 5-10 minutes. Then serve this beautiful pie while warm.Enjoy!