This asparagus tart is balanced by notes of savory Gruyère, fresh asparagus and creamy ricotta cheese. Sweet peas and honey round out the flavors, with a dash of heat coming from crushed red pepper.
Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. Unfold puff pastry and place on the prepared baking sheet. Using a sharp knife, gently score a 3/4-inch border around the edges of the pastry. Brush the edges with 1 1/2 teaspoons oil.
Stir ricotta, Gruyère, thyme, shallot, garlic, lemon zest, lemon juice, salt and pepper together in a medium bowl; spread the mixture evenly over the pastry, inside the border. Toss asparagus and the remaining 1 1/2 teaspoons oil together in a bowl; arrange on top of the ricotta mixture. Sprinkle evenly with peas.
Bake until the pastry is puffed and golden and the asparagus is tender, 25 to 30 minutes. Garnish with honey and/or crushed red pepper, if desired. Let cool for 10 minutes before serving.