Spring Asparagus and Cheese Tart

Roll out the puff pastry into a 10-by-16-inch rectangle on a floured surface. Transfer to a parchment-lined baking sheet. With a paring knife, score 1-inch from the edge of the dough, creating a rectangle; prick all over remaining dough with a fork. Brush dough with 1 tablespoon garlic olive oil and bake until light golden brown, about 10 minutes. Let cool slightly on baking sheet. 

In a bowl, combine white cheddar, Emmentaler, sliced leeks, egg and cream. Season with salt and pepper.

Spread the cheese mixture evenly over the puff pastry, leaving a 1-inch border on all sides.

Toss the asparagus with the remaining 2 teaspoons olive oil, salt and pepper to taste.

Arrange the asparagus on the tart and bake until the cheese mixture is slightly puffy, 12 to 15 minutes. Sprinkle with lemon zest and serve warm or at room temperature. 