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1.
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To make Filling: Preheat oven to 400F.
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Cook asparagus in boiling salted water 30 seconds.
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Drain, and refresh under cold running water until cooled.
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2.
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Whisk together egg and ricotta in medium bowl.
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Stir in green onions, basil, Parmesan, lemon zest, garlic, salt, pepper, and asparagus.
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3.
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To make Crust: Coat 11- or 12-inch tart pan with cooking spray.
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Sprinkle with breadcrumbs.
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Lay 1 sheet phyllo on work surface.
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Spray with cooking spray and sprinkle lightly with breadcrumbs.
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Repeat with 6 more phyllo sheets, placing each sheet at a 45 angle to the previous one to form a rough circle.
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Lift phyllo stack into prepared tart pan, letting excess hang over sides.
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Gently press into pan.
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Spread ricotta filling in crust.
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Cover with plastic wrap while preparing top crust.
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4.
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Spray and stack remaining 7 phyllo sheets in same manner as bottom crust.
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Spray top sheet with cooking spray, but do not sprinkle with breadcrumbs.
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Set stack on top of filling and press edges to seal.
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With scissors, trim edges, leaving 1-inch overhang.
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Roll edges over to form rim.
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Spray with cooking spray.
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Cut several slits in crust for steam vents.
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Sprinkle with sesame seeds.
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5.
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Set tart pan on baking sheet, and bake 25 to 35 minutes, or until golden and crisp.
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Cool 10 minutes before serving.
