In a food processor, pulse together the flour, powder, and salt until combined.

Add the cold butter pieces to the processor and pulse until they become pea-sized lumps in the mixture.

Add the water one tablespoon at a time, pulsing, just until the mixture sticks together in dough form.

Wrap the dough in plastic cling film and refrigerate for 30 minutes.

Preheat the oven to 350F.

Grease and flour a 9" tart pan.

Roll out the crust dough into a circle on a lightly floured work surface.

Transfer to the pan and crimp the edges. Use a fork to poke some holes in the bottom of the crust.

Place a layer of parchment paper inside the pan on top of the dough. Place pie weights* on top of the pan.

Place the pan in the oven and blind bake the crust for 20 minutes.

Remove from oven and let cool.

Boil the asparagus in salted water until tender. About 15 min. Drain & set aside.

Heat the olive oil in a skillet over medium heat.

Add the ramps, mushrooms and chopped asparagus. Cook 5 min until tender.

Preheat the oven to 350F.

In a separate bowl, beat together the sour cream and cream cheese.

Beat in the eggs. Mix in the lemon juice and sugar.

Season with kosher salt and freshly ground black pepper

Distribute the cooked vegetables in the shell.

Pour the cream mixture over the top.

Bake 30 minutes or until the tart filling solidifies

Let cool 10-15 mins before slicing and serving.