To make the pastry:
Tip the flour and butter into a bowl, add a pinch of salt, then rub together with your fingertips until the mixture is fully combined and resembles breadcrumbs. Add the grated cheese and stir in with a fork. Now add the Greek yoghurt, then bring everything together with your hands until just combined. (You can also make this in a food processor.) Shape into a ball, wrap, and chill for 30 minutes.

Roll the pastry out with a rolling pin and trim with a knife to measure 30 x 16 cm. Place on a piece of baking parchment on a baking tray. Prick the entire surface with a fork. Bake for 20–25 minutes, or until the pastry is golden and crisp. Set aside to cool.

For the ricotta topping:
Tip the ricotta into a bowl. Add the lemon zest, olive oil, and a little salt and pepper. Place the garlic clove in a small saucepan, cover with water, bring to the boil, and simmer for 2 minutes. Drain and leave to cool. (As the flavours in this tart are quite delicate, blanching the garlic helps to mellow its strength.) Finely mince the garlic and add to the ricotta.

Prepare the vegetables:
Cut the asparagus into 3cm pieces. Blanch in boiling salted water for 2 minutes, then drain and refresh under cold water. Do the same with the shelled peas. Slip the skins off the blanched broad beans. Place all the blanched vegetables in a bowl and set aside.

Make the dressing:
Place the dressing ingredients in a high-speed blender with a little salt and pepper. Blitz for 10 seconds, then set aside.

To assemble:
Place the pastry on a suitable serving dish or wooden board. Spread the ricotta mixture evenly over the pastry, leaving a 1cm border. Dress the vegetables with the herby dressing, then pile them on top of the ricotta. Garnish with extra fresh herbs and edible flowers. Serve immediately.