Slice your cherry tomatoes and spring onion into thin slices and set aside. 

Slice some of your asparagus spears vertically (leaving the “leafy” end whole) to create a range of heights for your tart.

Make the mascarpone topping by combining the mascarpone cheese, Pecorino cheese, minced garlic, lemon juice and zest, salt and pepper, and diced chives and basil in a bowl. 

Preheat the oven to 180C or 356F. Roll out your puff pastry onto a baking sheet, keeping the baking paper the puff pastry comes rolled in underneath it.

Gently score a border around the edge of the puff pastry sheet, about 3cm wide on each side. Use a fork to prick the puff pastry all over where the mascarpone and asparagus spears will be placed.

Spread the mascarpone topping all over the puff pastry (keeping within the border you’ve outlined), using a spatula to spread the mixture evenly.

Place your asparagus spear on top in a pattern of your choosing, leaving room for the cherry tomato “flower” slices.

Add the cherry tomato slices to create a flower arrangement, with the asparagus spears as stems and the tomatoes as the flowers. Scatter over the sliced spring onion.

Brush the puff pastry border with the olive oil and drizzle the tart lightly with the remaining oil.

Bake for 25 - 30 minutes until the puff pastry is golden brown, the cheese is melted and gooey, and the asparagus is soft and roasted.

Top the tart with the fresh basil leaves to add decorative leaves to your asparagus flowers. If using, drizzle over your balsamic glaze and leave the tart to sit for 5 minutes before slicing and serving!