This is also the first spring living in our house. Last year, it was a glorified construction site filled with materials and a looming deadline. This year, we are noticing the flowers, blooming bushes, and nests. I find myself wondering who planted these things, how long ago, and if they ever drive by to check on them. This peony outside our kitchen window was the bees knees.
slightly adapted from Simple Bites
For the Crust:
1/4 teaspoon salt
8 tablespoons frozen unsalted butter, cut into small pieces
1/4 cup plain Greek yogurt (I used regular whole milk yogurt)
1/4 cup ice cold water
2 teaspoons lemon juice1/2 cup goat cheese, softened
For the Filling:
1/2 cup freshly grated Parmesan
1/4 cup grated mozzarella
1 tablespoon plus 1 teaspoon olive oil
1 garlic clove, minced
1 pound asparagus, washed and trimmed
Salt and pepper
For the Glaze & Topping:
1 teaspoon water
1 teaspoon chives, minced
1 teaspoon mint, minced
To prepare crust, combine flour and salt in the bowl of a food processor. Pulse twice to combine. Add butter and pulse until mixture resembles coarse meal. Transfer mixture to a large bowl. In a smaller bowl, whisk together yogurt, water, and lemon juice. Pour over flour mixture and use hands or a wooden spoon to form dough into a ball. If it is too sticky simply add more flour. Wrap in plastic and store in freezer for 20 minutes.
To prepare filling, whisk together olive oil and garlic clove in a small bowl. In a separate bowl, combine the three cheeses and stir in one teaspoon of olive oil mixture. Refrigerate until ready for use.
On a well floured surface, roll the chilled dough into a 12-inch circle, trimming edges until smooth. Transfer dough to lined baking sheet. Leaving a 2-inch border, spread the cheese mixture evenly over dough. Arrange asparagus over the cheese then drizzle remaining olive oil mixture over the top. Sprinkle with salt and pepper. Fold over the edges of dough, pleating to make it fit.
Whisk together egg yolk and water. Brush over the crust and bake for 30 minutes or until cheese is puffed, asparagus is tender, and crust is golden brown. Sprinkle minced chives and mint over top and serve.