Crust
All-Purpose Flour	g
Butter	g
Greek Yoghurt	g
Ice Water	ml
Lemon Juice	tbsp
Kosher Salt	tsp
Asparagus Ricotta Filling
Fresh Green Asparagus	g
Ricotta Cheese	g
Mozzarella Cheese	g
Garlic Clove
Egg
Sprigs of Fresh Thyme
Salt & Pepper to taste
Glaze
Egg Yolk
Water	tbsp
Sesame Seeds
Parmesan Cheese

Crust
1. In a big bowl of a food processor, combine the flour and salt. Add butter and pulse until mixture becomes big crumbles.
2. Transfer mixture to a large bowl. In a smaller bowl, whisk together yoghurt, water, and lemon juice. Add the flour mixture and use hands or a wooden spoon to form dough into a ball.
Filling
3. Preheat the oven to 180 ºC and prepare a baking sheet with parchment paper.
4. On a lightly floured surface, roll out dough to a 30 cm circle. Transfer it to a parchment lined baking sheet.
5. In a medium sized bowl, whisk ricotta, whole egg, mozzarella, garlic, thyme, salt, and pepper together.
6. Spread the ricotta mixture in the centre of the dough, leaving a 5 cm border on the outside. Arrange asparagus on top, and sprinkle with parmesan cheese.
7. Fold the border over the ricotta filling, crimping the edges.
8. In a small bowl, whisk the egg yolk and water, and brush it on the crust.
9. Sprinkle sesame seeds and parmesan over.
10. Bake for 35-45 minutes, or until the crust is golden brown.

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