Spring Vegetable Tart Recipe | The Leaf

Ingredients

• Crust
• 10 Tbsp. light butter
• 1 ½ cups white whole wheat flour
• 2 Tbsp. water
• Filling
• 1 cup ricotta cheese, part skim
• 1 lemon, juiced and zested
• ¾ cup parmesan cheese
• ½ cup 2% milk
• 1 clove garlic, minced
• 2 eggs
• Black pepper, to taste
• ½ bunch of asparagus
• ½ cup cherry tomatoes, halved
• 2 radishes, sliced thin
• ½ bell pepper, chopped
• 2 Tbsp. pesto sauce