Spring Vegetable Tart

Preheat oven to 400 degrees F.

Stir ricotta, goat cheese, lemon zest, tarragon, chives, 1/8 teaspoon salt and 1/8 teaspoon pepper together in a small bowl.

Combine asparagus, radishes, carrot halves, oil and the remaining 1/8 teaspoon salt and 1/8 teaspoon pepper; toss to coat.

Unfold puff pastry and place on a baking sheet. With a sharp knife, gently score the pastry about 1/4 inch from the edges to create a border. Spread the ricotta mixture evenly over the crust inside the border. Arrange the asparagus, radishes and carrots decoratively over the ricotta.

Bake until the crust is puffed and golden, 25 to 30 minutes. Let cool for 10 minutes before serving.