All-purpose flour
Whole wheat flour
Cold butter, diced
Egg yolk
Cold water
Asparagus, cut into 4 pieces
Frozen green peas
Green onion, finely chopped
Large eggs
Pasteurized liquid egg whites (or 2 egg whites)
Soya cooking cream, Belsoy style
5% M.F. sour cream
Salt and pepper
Goat cheese, crumbled
Baby arugula
In a food processor, pulse the flour and butter until the butter forms small lumps. Then, add the egg yolk and water and mix until homogeneous. Cover the dough in plastic wrap and refrigerate 30 minutes.
Grease a 23 cm (9″) diameter round springform pan.
Roll out the dough on a floured surface. Cut out a 23 cm (9″) circle and 5 cm x 72 cm (2″ x 28″) strip. Line the bottom and edge of the pan with the dough and press firmly. Refrigerate for 20 minutes.
Preheat the oven to 200 °C (400 °F). Cover the dough with dried peas. Cook for 10 minutes, then remove the peas and cook 10 more minutes.
In a pan filled with boiling water, blanch the asparagus and thaw the green peas. Drain the vegetables and place them on the crust. Sprinkle green onions on top.
In a bowl, whisk together the eggs, egg whites, soy cooking cream, and sour cream. Season with salt and pepper. Pour unto the vegetables. Cook in the oven for 45 minutes.
Garnish with goat cheese and baby arugula and serve.
