Ingredients

• Crust:
• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1 1/2 teaspoons white sugar
• 1/2 teaspoon kosher salt
• 3/4 cup chilled unsalted butter, cut into cubes
• 1 egg
• 1 tablespoon whole milk
• Filling:
• 1 tablespoon olive oil
• 2 shallots, thinly sliced
• 2 tablespoons Dijon mustard
• 3/4 cup ricotta cheese
• 1 egg
• 1/2 lemon, zested and juiced
• 1/4 cup grated Parmesan cheese
• salt and ground black pepper to taste
• 1 pinch red pepper flakes
• 8 spears asparagus, or more to taste
• 1/4 cup corn
• 1/4 cup peas
• 1 tablespoon heavy whipping cream, or more as needed

Instructions

1. Mix all-purpose flour, whole wheat flour, sugar, and 1/2 teaspoon kosher salt together in a food processor. Add cubed butter; pulse until mixture is the size of peas.
2. Whisk 1 egg and milk together in a small bowl. Add to the food processor; pulse until dough clumps together.
3. Turn dough out onto a sheet of plastic wrap. Bring together into a ball; flatten into a disk and chill until firm, at least 1 1/2 hour and up to overnight.
4. Remove dough from the refrigerator. Let come to room temperature, about 1 hour.
5. Preheat oven to 425 degrees F (220 degrees C).
6. Heat oil in a large skillet over medium heat. Add shallots; cook and stir until translucent and edges are browned, about 3 minutes. Remove from heat; let cool.
7. Unwrap dough and place on a work surface lined with parchment paper. Roll out into an 11-inch circle. Slide dough and parchment paper onto a baking sheet. Spread mustard over dough, leaving a 1-inch border.
8. Mix ricotta cheese, 1 egg, lemon zest, lemon juice, Parmesan cheese, salt, pepper, and red pepper flakes together in a bowl. Spread over mustard. Scatter shallots, asparagus, corn, and peas on top.
9. Lift corners of the parchment paper up to help fold the edges of the dough around the filling; gently pleat to seal. Brush heavy cream over edges of the dough.
10. Bake in the preheated oven until golden, about 35 minutes.