Sweet Pea and Ricotta Tart

Make the Crust: In the bowl of a food processor, blend flour and salt. Add butter and shortening and pulse until mixture resembles coarse crumbs. Sprinkle in 3 to 5 tablespoons ice water, one tablespoon at a time, pulsing after each addition, until large, moist crumbs just begin to form. Shape dough into disk; wrap in plastic wrap and refrigerate 30 minutes or overnight. (If chilled overnight, let dough stand 30 minutes at room temperature before rolling.) Preheat oven to 400 degrees F. Roll pie crust into a 12" circle and fit into a 9" pie plate. Trim excess dough, leaving 1" overhang; tuck overhang under and crimp edges. Line dough with large sheet of parchment paper or foil; fill with pie weights or dried beans. Bake 15 minutes or until dough is set. Remove parchment with weights and bake until crust is golden brown, 8 to 10 minutes more. Remove from oven; let cool completely on wire rack. Make Filling: In a 10" skillet, heat oil on medium heat. Add leek and 1/4 teaspoon each salt and pepper. Cook until leek is tender, stirring occasionally, about 3 minutes. Add peas and cover; cook until tender, stirring once halfway through, 3 to 5 minutes. Let mixture cool, then stir in lemon juice. In a medium bowl, stir ricotta, cream cheese, pecorino, lemon zest, and 1/8 teaspoon salt until well-combined. Spread in cooled pie shell. Top with cooled pea mixture and garnish with microsprouts.