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