Talk about an Insta worthy dish!

1 quart strawberries (hulled, sliced 1/2-inch thick)
2 bunch rhubarb stalks (about 10 stalks, cut into 1 – 1 1/2-inch pieces)
1/4 cup sugar (divided)
1 sheet puff pastry (thawed)
all-purpose flour (for dusting)
1 egg (lightly beaten)
1 teaspoon water
1 recipe roasted strawberries (above)
2 tablespoons water
2 tablespoons sugar
1 tablespoon lemon juice
2 cups whole milk ricotta
1 and 1/2 tablespoons coconut oil
2 tablespoons sugar
1 lemon (zested)
1 teaspoon Kosher salt
2 tablespoons granulated sugar
1 tablespoon fresh basil leaves (finely chopped)
2 teaspoons lemon zest

For the Roasted Rhubarb and Strawberries: Reduce the oven temperature to 350ºF. Prepare two baking sheets with rubber liners.
Place the strawberries on one baking sheet and rhubarb on another. Toss strawberries with 2 tablespoons of sugar and toss rhubarb with remaining 2 tablespoons of sugar. Transfer baking sheets to oven and roast until the rhubarb and strawberries are caramelized and tender about 20-22 minutes. Remove from oven, set aside and allow to cool.
For the Tart Shell: Preheat oven to 400ºF. Line a baking sheet with parchment paper and set aside.
On a lightly floured surface, unfold puff pastry. Using a rolling pin, roll the puff pastry into a 10 x 12 -inch rectangle. Score a 1-inch border around entire pastry. Using a fork, dock the puff pastry inside of the border. Pierce dough all the way through to prevent puffing.
In a small bowl, whisk together the egg and water. Using a pastry brush, brush the border with egg wash. Transfer puff pastry to prepared baking sheet and bake for 10-12 minutes or until golden brown. Remove from oven and set aside to cool.
For the Roasted Strawberry Compote: In a small sauce pan, over medium-low heat, stir together the roasted strawberries, water, sugar and lemon juice. Bring to a simmer and cook for 5 minutes. Remove from heat and using the back of a wooden spoon, gently mash mixture, leaving some chunks. Set aside.
For the Lemon Ricotta Filling: In a large bowl, add ricotta and coconut oil. Using a whisk, whip mixture until soft and fluffy. Add the sugar, lemon zest and salt and stir until just combined.
To Serve: Spread the ricotta mixture evenly on the puff pastry. Make tight rows of the roasted rhubarb vertically on an angle alternating in a chevron pattern. Repeat using the rhubarb until the entire tart is filled.
In a small bowl, stir together sugar, basil and lemon zest. Sprinkle lemon basil sugar on top of rhubarb tart. Slice and serve with compote.
Tip: For some extra sweetness, spread the jam on the bottom of the tart shell before spreading with ricotta!