INGREDIENTS:
8 tbsp cold organic unsalted butter, divided
3/4 cup whole-wheat pastry flour
1/2 cup whole-grain spelt flour
1/2 cup oat flour (TRY: Bob’s Red Mill Gluten-Free Whole Grain Oat Flour)
3/4 plus 1⁄8 tsp sea salt, divided
Olive oil cooking spray
3/4 lb thin asparagus (NOTE: Trim asparagus tips to 5 inches and discard stalks or save for another use.)
1/8 tsp fresh ground black pepper
6 oz goat cheese
1 cup whole-milk ricotta cheese
2 large eggs
Zest of 1 lemon
1 tsp fresh thyme leaves
PREPARATION:
Preheat oven to 350°F. Lightly grease a 9-inch fluted tart pan with removable bottom with 1/2 tbsp butter (keep remaining butter in refrigerator until ready to use). To a food processor, add flours and 1/2 tsp salt. Pulse until combined. Cut remaining 7 1/2 tbsp butter into cubes and add to flour mixture. Process until mixture is coarse and sandy with small pieces of butter visible, about 3 5-second pulses. With processor running, pour in 1/4 cup cold water and process just until combined, 5 to 10 seconds. (NOTE: Dough will stick together if pressed between your fingers, but will not form a ball.)
Transfer dough to prepared tart pan, distributing clumps of dough evenly in pan. With floured hands, press dough into pan, working it to edges and up sides. Prick all over with a fork. Cover with foil and add about 1 1/2 cups dried beans, uncooked rice or pie weights over top. Bake in center of oven for 15 minutes. Remove foil and weights and continue baking until barely beginning to brown, 10 minutes more. Transfer to a wire rack. (MAKE AHEAD: Crust can be made up to 1 day ahead. Cool completely, wrap in 2 layers of plastic wrap, keeping crust in pan, and refrigerate. Before proceeding, bring to room temperature, about 1 hour.)
Preheat broiler to high and arrange a rack 6 to 8 inches from heat source. Line a large rimmed baking sheet with foil, mist with cooking spray and add asparagus in a single layer. Mist with cooking spray and sprinkle with 1/8 tsp salt and pepper. Broil for 5 to 6 minutes, tossing halfway, until lightly browned and crisp-tender. (MAKE AHEAD: This can be done up to 1 day ahead. Refrigerate in an airtight container then bring to room temperature, about 30 minutes.)
Preheat oven to 375°F. Clean processor bowl and blade. To food processor, add cheeses and remaining 1/4 tsp salt and process until combined, about 8 seconds. Add eggs and process until combined, scraping down bowl as needed, about 8 seconds. (MAKE AHEAD: This can be made up to 1 day ahead. Cover and refrigerate. Before proceeding, bring to room temperature, about 1 hour.) Pour into tart shell. Arrange asparagus over top. Bake in center of oven until set in center, 22 to 25 minutes. Cool on a rack for 10 minutes. Garnish with lemon zest and thyme. Serve warm or at room temperature.
