Preheat the oven to 400°F.
Line a cookie sheet or baking pan with parchment paper.
Unroll your puff pastry and using a rolling pin, gently roll out puff pastry to an 11"x14" rectangle. Transfer to the parchment lined baking sheet. Score a 1-inch border around the edges using a sharp knife, making sure to not cut all the way through the pastry.
Dock the center of the pastry by poking it lightly with a fork every ½ inch to prevent puffing.
Bake for 15 minutes, until lightly golden.
In a small bowl, whisk together sour cream, egg yolks, and Dijon mustard until smooth.
Stir in ¼ cup of the Cream Havarti.
Remove the partially baked pastry from the oven. Gently press down any puffed-up areas inside the scored border.
Spread the cheese mixture evenly over the inside rectangle.
Sprinkle with the remaining cheese and arrange the asparagus spears in a single layer on top. Add a few cherry tomato halves to resemble flowers
Return the tart to the oven and bake for 15 more minutes, or until the cheese is melted, lightly browned, and the asparagus is tender.
Top with crack black pepper and green onion curls. Serve & enjoy!
