0.5 pieces puff pastry sheet (half sheet)

3 eggs (for egg wash)

8 ounces Divina caramelized onions

8 ounces Gruyère cheese, thinly sliced (divided)

1-pound fresh asparagus (1 bunch)

1 cup cherry tomatoes, halved

4 ounces French Valencay goat cheese, sliced ⅛ inch thick

3 tablespoons olive oil (divided for asparagus & tomatoes)

1 teaspoon kosher salt (divided)

1 teaspoon freshly cracked black pepper (divided)

1 teaspoon fresh lemon zest

2 tablespoons fresh chives, finely diced

1. Prep & season the asparagus: Toss 1-pound fresh asparagus (1 bunch) with 1½ tbsp of 3 tablespoons olive oil (divided for asparagus & tomatoes), ½ tsp of 1 teaspoon kosher salt (divided), and ½ tsp of 1 teaspoon freshly cracked black pepper (divided). Grill over high heat until lightly charred and just tender. Set aside to cool.

2. Season the cherry tomatoes: Toss ½ cup cherry tomatoes, halved with the remaining 3 tablespoons olive oil (divided for asparagus & tomatoes), 1 teaspoon kosher salt (divided), and 1 teaspoon freshly cracked black pepper (divided). Set aside to marinate while you assemble the tart.

3. Prep the puff pastry: Preheat oven to 450°F. Place 0.5 pieces of puff pastry sheet (half sheet) on a parchment-lined baking sheet. Beat 3 eggs (for egg wash) together to make the egg wash. Brush the egg wash evenly along the entire outer perimeter (border) of the pastry, leaving the center clear for filling.

4. First layer — caramelized onions: Spread approximately 4 oz of 8 ounces Divina caramelized onions evenly across the center of the pastry, staying within the egg-washed border.

5. Second layer — Gruyère: Layer half of 8 ounces of Gruyère cheese, thinly sliced (divided) (about 4 oz) in thin, even slices over the caramelized onions, covering the base completely.

6. Third layer — grilled asparagus flower: Arrange the pre-grilled 1-pound fresh asparagus (1 bunch) in an even layer across the Gruyère, fanning the spears from right to left in a spread-out flower pattern across the tart.

7. Fourth layer — Valencay goat cheese center: Place 3 pieces of 4 ounces French Valencay goat cheese, sliced ⅛ inch thick, each sliced ⅛ inch thick, in the center of the asparagus flower arrangement as the focal point of the tart.

8. Fifth layer — cherry tomatoes & Gruyère: Sprinkle a generous amount of halved cherry tomatoes across the tart to add bright color and a pop of freshness. Finish by layering the remaining slices of thinly sliced 8-ounce Gruyère cheese, thinly sliced (divided), over the asparagus stalks.

9. Bake: Transfer to the preheated 450°F oven and bake until the pastry is deeply golden, puffed at the edges, and the cheese is melted.

10. Rest: Remove from oven and allow to rest for 5 minutes

11. before finishing and slicing.

12. Finish — lemon zest & chives: Top the warm tart with 1 teaspoon freshly grated lemon zest and a generous scattering of finely diced fresh chives. Slice and serve immediately as an appetizer or light entrée.