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For the savory pastry
2 eggs
1 pinch of salt
1 pinch of bicarbonate
80ml seed oil
30ml water
100g Mulino Marello buckwheat flour
150g Mulino Marello fine white rice flour
For the cream
500g cleaned and boiled asparagus
200g robiola
1 pinch of salt
1 whole egg
To decorate
fresh cherry tomatoes
asparagus
rosemary sprigs
Procedure
First, prepare the asparagus cream. Boil the cleaned and washed asparagus in plenty of water and salt. When they are soft, drain them and blend them in a blender together with the robiola. Once you have obtained a cream, add salt and egg and mix to combine everything. Set aside for the moment.
For the savory pastry: in a bowl, beat the eggs and seed oil with a hand whisk. Add the water and salt, then the bicarbonate of soda and the two natural flours (rice and buckwheat).
Knead with your hands until you obtain a smooth and homogeneous dough, which does not need to rest in the refrigerator.
Then roll it out to a thickness of about 3mm and transfer it into a 23cm non-stick micro-perforated mold (or covered with baking paper or buttered and floured). Trim off any excess dough around the edges and prick the bottom with a fork. Bake in a static oven at 180° for about 10 minutes.
After this time, remove the base from the oven and pour the asparagus and robiola cream inside, then cook everything again for another 15 minutes.
Once it is very cold, complete with fresh cherry tomatoes, rosemary and asparagus.

Recipe created by Visconti Silvia

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