Place the potatoes and 2 cups water in a medium saucepan, cover and bring to a boil. Reduce heat and simmer until tender, about 10 minutes. Drain and set aside.
Place 1 tablespoon olive oil in a skillet and sauté the onions and garlic until translucent, about 7 minutes. Remove and set aside.
Preheat the oven to 375° and prepare the crust by combining all dry ingredients in a mixing bowl. Combine wet ingredients and add to the dry. form in to a ball of dough. Roll out the dough on a lightly floured surface until about 1/4 inch thick. Place in a tart pan and crimp the edges. Set aside.
Place the tofu, cooked potatoes, Edensoy, salt, nutmeg and black pepper in a blender or food processor and pulse until creamy. Spread the tofu/potato mixture evenly over the pastry dough in the bottom of the tart pan. Spread the sautéed onions over the tofu/ potato mixture. Place the asparagus spears on top, alternating the tips in opposite directions and press down slightly. Bake 20 to 25 minutes until the crust is slightly golden. If using a metal tart pan, you can place the tart under the broiler at the end of cooking for 2 to 3 minutes to brown. Do not broil if using a glass pan as it will shatter. Let cool and set before slicing.
18g fat (50% calories from fat),