Asparagus Spring Tart with Sourdough Crust

Recipe by Kerenza De Freitas. This beautiful Asparagus Tart boasts a sourdough crust made with our All-Purpose Einkorn Flour. Perfect for spring gatherings!

Instructions

1. Mix the stiff sourdough starter (50% hydration)* and the cold water together with a fork, pressing on the starter until it mostly dissolves. Return mixture to the fridge while you prepare other ingredients. (Alternatively, you can use a chilled starter at 100% hydration. See notes below.*)
2. In a large bowl, mix the flour, sugar, and salt. Add the cold, cubed butter and mix in with your hands. Gently rub the butter into the flour to combine. Add the cold starter mixture, and mix with your hands until it comes together to form a shaggy dough that’s not too sticky nor too dry. Add in more cold water a little bit at a time if it’s too dry.
3. Turn the dough out onto a floured work surface and pat down with your hands into a small rectangle. Wrap the dough in cling wrap and pat down some more. Refrigerate for 30 minutes.
4. Book Fold. Remove the dough from the fridge onto a floured work surface and roll out into a roughly 12x6-inch rectangle. It doesn’t have to be exact. Fold the short sides toward the center, then fold like you’re closing a book. Wrap in cling wrap and refrigerate for 30 minutes.
5. Letter Folds. Remove the dough from the fridge onto a floured work surface and roll out into a 12x6-inch rectangle. Fold one short side towards the center, then overlap the other short side like you’re folding a letter. Wrap in cling wrap and refrigerate for 30 minutes. Complete 2-3 more letter folds in 30-minute intervals.
6. Refrigerate for 12 hours or up to a day after the last fold.
7. Filling and Dough Assembly: Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.
8. Rinse and cut the ends of the asparagus. Toss them in olive oil, salt, and pepper.
9. In a small bowl, combine the goat cheese and sour cream. Use a fork to mix and smooth out. Mix in the salt and all the seasonings.
10. Remove the dough from the fridge and place on a floured work surface. Roll out to around a 9x13-inch rectangle. Try to keep it at least ½ inch thick. Transfer the dough to the baking sheet.
11. Use a sharp knife and score a one-inch border around the edges of the dough.
12. Spread the cheese filling inside the borders of the dough. Place the asparagus on top of the cheese filling and brush the edges of the dough with milk. Fold the corners and/or edges of the dough over and bursh again with milk.
13. Bake for 20-25 minutes until the edges are golden brown.
14. Top with the prosciutto, shaved parmesan, and a drizzle of honey.

Notes

• *A stiff starter (50% hydration) is Jovial’s recommended starter method, which simply means 10g starter, 30g water, 60g flour (1:6:3). A 100% hydration sourdough starter means that it has been fed the same amount of flour and water by weight: 50g starter, 50g flour, 50g water (1:1:1). It has a more fluid consistency than a stiff starter. You can use either for this recipe.
  
• You can add different types of seasonings or spices to the filling to your liking.
• You can use sour cream, creme fraiche or ricotta.
• The sourdough starter can either be active or recent discard. Recent discard will have less liquid, and it will also be less sour.
• Flour the dough as needed when rolling out.
• Store any leftovers in the fridge and consume within 2-3 days.
• Any leftover cheese filling pairs great with sourdough crackers or some toast!