Combine the flour and salt in a large bowl. Sprinkle butter over dough and using a pastry blender or your fingertips, work it into the flour until the mixture resembles small peas. Sprinkle sour cream and 3 tablespoons of water over the mixture and stir/mash it together to combine; it should form large clumps; add last tablespoon water if it does not. Use your hands to bring it together into a single mass.

Transfer dough to a large square of parchment paper, patting it into a flatter packet, and wrap it tightly. Chilling it in the fridge until firm, 1 to 2 hours or up to 4 days. You can hasten the firming process along in the freezer, for about 20 minutes.

In a small bowl, combine ricotta, gruyere, parmesan, garlic, a pinch of salt, and pepper to taste and set aside.

Heat oven to 450 ° F. Season the asparagus with salt and pepper and toss with 1 tablespoon of the olive oil. Roast on a baking sheet for 5 minutes and then set aside.

Season the mushrooms with salt and pepper and toss with the remaining 2 tablespoons olive oil.

Roast on a baking sheet for about 10 minutes. Let cook and then combine with the asparagus in a medium bowl.

Reduce the oven temperature to 400 ° F.

Unwrap firm crust dough and line a large baking sheet with the parchment paper that it was wrapped in.

On a floured counter, roll the dough out into 14” round-ish shape. Gently transfer it to the parchment paper in the pan.

Spread ricotta mixture over center, leaving a 3” border.

Spoon asparagus & mushrooms over ricotta layer then sprinkle with bacon. Fold the border over the filling, pleating the edge to make it fit.

The center will be open.