SPRING | SEASONAL
The perfect spring brunch, piled high with goat cheese, stacked with veggies, and covered with a buttery crust.
Step 1:
In a food processor (or mixing bowl), add flours, sugar, and salt, and stir to combine.
Step 2:
Cut cold butter into the flour by pulsing until mixture resembles coarse meal.
Step 3:
Add cold water and mix together until the dough holds together.
Step 4:
Turn dough out onto a sheet of plastic wrap.
Step 5:
Press into a flat, round disc, wrap tightly, and refrigerate for 30-60 minutes.
Step 6:
Roll dough out onto a lightly floured surface, about 12in diameter, 1/8in thick. Transfer dough to parchment paper.
Step 7:
In a large sauté pan, sauté onion, mushrooms until translucent and browned. Add asparagus until bright green. Add garlic and thyme and cook until fragrant.
Step 8:
Sprinkle half of goat cheese over the dough, leaving a 2-inch border. Season with salt and pepper.
Step 9:
Arrange asparagus mushroom mixture over the cheese.
Step 10:
Top with remaining cheese.
Step 11:
Gently fold the edges of the dough over the mixture, covering 2 inches of filling, press gently to adhere the folds.
Step 12:
Brush egg wash over exposed dough edges. Bake at 400F, about 40-45 minutes.
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