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. Add the ice water slowly and pulse once or twice, until the dough clumps together. Turn onto a floured board and form into a ball. Wrap in plastic wrap and chill in refrigerator for at least 30 minutes.

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

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

Mix the egg yolk, ricotta, olive oil and ½ cup of Parmesan. Remove the tart shell from refrigerator. Spread the ricotta mixture evenly across the bottom of the tart shell.

In another small bowl, beat the reserved egg white, heavy cream and the remaining ¼ cup Parmesan. Mix in the cooled blanched peas and asparagus and pour mixture evenly over top of the ricotta layer.

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