Spring Veggie Tart

1. Defrost puff pastry (typically overnight in fridge or on counter for 1 hour) and preheat your oven to 400F with a rack in the middle.
2. Make the cream cheese filling by combining it with egg, honey, harissa seasoning, and salt to taste. Set aside.
3. Roll out your puff pastry, then lay on top of a 9x13 parchment-lined baking tray with some of the pastry hanging off the edge. Score the perimeter of the puff pastry, then prick the center with a fork.
4. Spread the cream cheese filling evenly over the center, then fold the pastry over the edge over to enclose the filling.
5. Cut the ends of the asparagus to fit the center of the puff pastry and layer over the filling. Drizzle with olive oil and salt. Make the egg wash by mixing 1 egg and 1 tbsp water then brush the edges of the pastry with it. Garnish the edges with sesame seeds.
6. Bake in the oven for 25-35 mins or until edges are golden brown.
7. Make the salad: Thinly slice snap peas (vertically) and radishes, then mince 1/2 preserved lemon. In a bowl, combine olive oil, sesame oil, lemon juice, dijon mustard, harissa seasoning, and salt. Add snap peas, radishes, preserved lemon, then toss to coat.
8. Remove pastry from oven and let cool for 20 minutes. Cut into 6 slices then garnish with the snap pea salad.
9. Garnish with parmigiano reggiano.