In a small bowl, add a pinch of salt and a cracked egg and whisk until frothy. Set aside.
Thaw the puff pastry according to the package directions. Line a baking sheet with parchment paper and place the puff pastry on the baking sheet.
Fold over half an inch on each edge of and press down to form a rim. Use a fork and prick inside the rim of the pastry to prevent the center from puffing up while baking.
Egg wash the top of the pastry and freeze it for 15 minutes.
Preheat the oven to 400 degrees F.
Bake the puff pastry base for 22-25 minutes until the pastry is golden and crisp.
While the puff pastry is baking, prepare the fava beans. Snap off a tip of each pod and squeeze out the beans.
Bring a pot of water to a boil and blanch the fava beans in boiling water for 2-3 minutes depending on their size. Drain and set them aside to cool.
Once they are cool enough to handle, peel the tough outer, bitter skins from each one unless they are small and sweet.
Once the puff pastry is done baking, press down the middle of the rectangular base.
In a small bowl, mix the ricotta, heavy cream, and salt and spread it over the inside border of the crispy pastry.
Arrange the ramps, fava beans, peas, and pea shoots over the ricotta mixture and make 5 little spaces for the egg yolks.
Crack each egg and pour the egg into your cupped hand with your fingers closed and let the white drain into a small bowl. Gently place the egg yolk in one of the spaces. Repeat until you’re done with the eggs.
Return the pastry to the oven and bake for 15 minutes on the bottom rack until the yolks are set but still a little soft.
Remove the tart from the oven, top with microgreens and chopped hazelnuts. Season with salt and pepper to taste.