Spring Vegetable Ricotta Tart with Phyllo

I used an 11½" x 7½" rectangle tart pan with removable bottom so the recipe will reflect that size pan, but feel free to adjust the recipe if using a 9 or 10 inch round tart pan instead.

ricotta, drained

eggs

garlic cloves, finely minced

handfull of chopped fresh basil

grated romano cheese

grated fontina

grated asiago

salt and pepper

sheets of phyllo dough

olive oil, preferably in spray form

bunch of asparagus, cut in half diagonally

large leek, cleaned thoroughly and sliced into rounds

cooked and shelled fava beans or replace with peas

heaping cup or so of artichoke hearts

or so cherry tomatoes, cut in half