On a lightly floured surface, roll out two thirds of the pastry dough into a 16 inch circle. Sprinkle with a light layer of flour if your dough feels too sticky. Fold the dough in half and then in half again. Place dough in a 9 or 10 inch spring form pan and unfold. Trim the lower layer of pastry dough by rolling a rolling pin over the top of the pan.
Note: The dough has a good deal of butter in it so it may be difficult to roll out. No worries – just do your best to cover the bottom and edges of the pan. You’ll never notice any imperfections in the finished product.
Layer the ingredients into the pastry shell as follows:
All the asparagus,
Half the ricotta mixture,
Half the tomatoes,
Half the Havarti cheese,
All the rosemary ham,
Half the Havarti cheese,
Last half of the ricotta mixture,
Last half of the tomatoes.
On a lightly floured surface, roll out the remaining pastry dough into a 10-11 inch circle. Place on top of the pan. Using the rolling pin along the top edge of the spring form pan, trim the top crust. Crimp the upper and lower pieces of pastry dough together to seal in the ingredients. Cut three vents in the top crust.