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Crostata:Put flour and salt in food processor and pulse to combine. Add butter; pulse until butter is the size of peas. Add egg and pulse to combine. Add 4 Tbsp. of water and run machine until dough comes together in moist clumps. Add another Tbsp. of water and pulse again if too dry. Dump onto plastic wrap, shape into a disk, wrap, and refrigerate at least 2 hours. (Can be kept in the refrigerator overnight.)

Egg wash: Whisk together egg and water. Set aside.

Preparation: Slice potatoes less than 1⁄8 of an inch. In saucepan, add potatoes, cream, lemon zest, and salt and pepper, to taste. Bring to a boil. Turn heat down and simmer, stirring occasionally, for about 20 minutes, or until potatoes are tender and cream has reduced to almost a glaze. Set aside to cool.

Blanch asparagus for about 1–2 minutes. Remove from skillet and immediately plunge into an ice bath to stop the cooking. Remove asparagus and dry on a clean towel. Cut into 2-inch pieces and set aside.

Roll out dough, ¼-inch-thick by at least 12 inches in diameter. Layer the potato mixture in center of crostata, place asparagus on top, and finish with crumbled goat cheese. Fold dough border over filling, letting it drape gently over potato mixture.

The crostata will have a rustic, freeform appearance. Brush egg wash over folded dough. Bake at 375 degrees for 40 minutes, or until crust is golden brown. Remove from oven and let sit for at least 10 minutes. Cut into wedges and serve.