Fresh Spring Green Tart with Puff Pastry

Instructions:

1. Roll out the puff pastry and fit it into a 9-inch tart pan, pressing gently into the edges and pricking the bottom with a fork to prevent air bubbles.
2. Line the pastry with parchment paper, fill with pizza weights, and blind bake at 400°F (200°C) for 12–15 minutes.
3. Drain the ricotta cheese in a fine-mesh sieve for 30 minutes to remove excess whey.
4. In a mixing bowl, whisk together the drained ricotta, non-fat Greek yogurt, lemon juice, lemon zest, sea salt, and black pepper until smooth.
5. Flash-blanch the peas and asparagus pieces; wilt the baby spinach and squeeze out all excess moisture.
6. Heat olive oil in a skillet over medium heat, sauté the sliced spring onions, then fold in the blanched peas, asparagus, spinach, fresh mint, and dill.
7. Spread the ricotta-yogurt mixture evenly into the blind-baked pastry shell.
8. Top the filling with the spring green medley and sprinkle with grated Parmesan cheese.
9. Bake until the crust is golden brown and the filling is set.