This pie exceeded my expectations & all I can say is that you have to try this! I didn’t follow any recipe, all I knew is that I wanted to incorporate dates with something salty to get some contrast. I automatically thought about asparagus and cheese and together these flavours were amazing! Mr. N and I just came home from a glass of wine by the sea as today and is a big celebration day (May day) in Finland. I made this pie earlier and now I’m enjoying my third piece with a cup of tea and I’m in heaven! As suspected, the dates add a wonderful sweet and sticky texture, while the salty cheeses and fresh asparagus create a lovely balance of flavours. It is creamy and delicious full of spring flavours. It is really easy to make and barely takes any time, a perfect pie for a sunny evening!
Directions Easy pie crust
In a food processor, add all the dry ingredients and mix. Add the butter and pulse until it is rough texture. Drizzle most of the water and pulse. Add more water if the dough seems too dry. Now shape the dough into a ball, wrap it and refrigerate for a while before using.
Time to make the filling
In a sauce pan, add a bit of butter and sauté some finely chopped asparagus, shallots and garlic. Meanwhile in another saucepan, make a white sauce. You do this by melting some butter (about 2 tablespoons) and then adding in some flour (about 1/2 cup). Stir the flour at low heat until it becomes a chunk, then slowly add in cream (about 2 dl) so the mixture becomes a soft dense paste. Add in a teaspoon of chicken stock and 100g ricotta cheese. Add in another 100g of feta cheese. Mix in some chopped dates, herbs of choice, along with the onion/garlic mixture. Add in about 100g sour cream. Add in some salt and pepper.
Now roll out the dough over your buttered pie base and press it down evenly. Add the filling. Now lay some asparagus across the surface and brush each one with a bit of olive oil. Place into an oven (190 C) for about 25-30 minutes. The pie may come out a bit liquidy, but let it cool and set before serving. Garnish the pie with your favourite green leaves, fresh black pepper and spring onions.