Pea and Asparagus Tart

Step 1: Preheat the oven to 350° F. To make the crust, place the flour and salt in a food processor and pulse. Drop in the butter and pulse until just barely the texture of oatmeal.

Step 2: Add the ice water slowly and pulse once or twice, until the dough clumps together.

Step 3: Turn onto a floured board and form into a ball. Wrap in plastic wrap and chill in refrigerator for at least 30 minutes.

Step 4: When pie dough has chilled, roll it out onto a lightly floured surface to a circle roughly 12 inches in diameter.

Step 5: Gently transfer to a tart ring, and fit into the ring evenly. Pierce bottom with a fork and return to refrigerator to chill another 20 to 30 minutes.

Step 6: Separate the egg and transfer the yolk to a small bowl; reserve the egg white for the topping.

Step 7: Mix the egg yolk, ricotta, olive oil and ½ cup of Parmesan.

Step 8: Remove the tart shell from refrigerator. Spread the ricotta mixture evenly across the bottom of the tart shell.

Step 9: In another small bowl, beat the reserved egg white, heavy cream and the remaining ¼ cup Parmesan.

Step 10: Mix in the cooled blanched peas and asparagus and pour mixture evenly over top of the ricotta layer.

Step 11: Cover the tart with foil and bake at 350°F for 40 minutes. Remove the foil and bake another 15 minutes, until top is bubbling and crust is slightly brown, but not too dark.

Step 12: Serve warm or at room temperature with tons of pea tendrils or mint leaves on top and lemon zest.