Per preparare la pasta della crostata:
In una padella antiaderente tostare i semi di girasole per 5 minuti.
In un frullatore unire i fiocchi di avena e frullare fino a ottenere una consistenza sabbiosa.
A questo punto aggiungere i semi di girasole tostati, il sale e frullare nuovamente per circa 1 minuto. Unire il burro freddo e frullare velocemente. Versare il tutto in una ciotola, aggiungere l’amido di mais, l’albume e, unendo a filo l’acqua fredda, mescolare con le mani fino a ottenere un panetto di pasta omogenea e morbida.
Avvolgere la pasta in un foglio di pellicola e lasciare riposare in frigorifero per 30 minuti.
Trascorso il tempo, prelevare la pasta dal frigorifero e stenderla in una teglia rotonda per crostate (25cm) foderata con carta forno, avendo cura di livellarla con le dita uniformemente. Bucherellare abbondantemente la base con una forchetta e lasciare riposare nuovamente in frigorifero per 15 minuti.
Trascorso il tempo di riposo prelevare dal frigorifero e cuocere in forno preriscaldato a 180°C per 25-30 minuti. Sfornare e lasciare raffreddare la base.
Per preparare il ripieno:
In una padella antiaderente scaldare il burro e stufarvi dolcemente il porro tagliato molto sottilmente e l’aglio tritato per 5 minuti circa.
Aggiungere un goccio di acqua in modo che il soffritto non bruci. Unire i fagiolini mondati e tagliati a piccoli pezzetti e continuare la cottura con un goccio di acqua per altri 5 minuti.
Aggiungere gli spinaci, mescolare e, dopo qualche minuto, spegnere il fuoco. Lasciare raffreddare.
Versare le verdure in una ciotola, unire le uova, il timo sfogliato, sale, pepe, noce moscata e mescolare bene il tutto, quindi aggiungere il formaggio di capra sbriciolato con le mani e mescolare nuovamente.
Versare il composto sopra la base della crostata precotta e cuocere nuovamente in forno preriscaldato a 180°C per 25/30 minuti, fino a quando la superficie risulterà ben dorata.
Lasciare raffreddare completamente prima di sformare la crostata dalla tortiera.
Servire con un' insalatina verde, di pomodori o altre verdure ed accompagnare con altri büscion di capra freschi.
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