• 1 sheet frozen puff pastry (14-ounce pancake or half of a 17.3-ounce package), thawed
• 2 Tbsp olive oil, devided
• 4 ounces (about 1½ cups) Gruyere cheese, grated
• 1½ pounds asparagus, medium or thick
• Flakey salt, cut in pieces
• Kosher salt
• Red pepper flakes
• 1 ounce chevre goat cheese, crumbled
• Zest of lemon
• 2 Tbsp minced chives

Roll out puff pastry on a sheet of lightly floured parchment paper, smoothing out creases, to a large rectangle measuring about 15x10".

Prick pastry with a fork, leaving a 1" border around the edges, then slide parchment paper onto a rimmed baking sheet. Brush dough with oil, staying within border. Scatter cheese over, then arrange asparagus spears over cheese. Drizzle with 1 tbsp oil. Season with salt and red pepper flakes.

Place tart in Convection Steam Oven and select More > Auto Steam Bake > Puff Pastry. Bake tart until edges of pastry are browned, puffed, and crisp, 30 to 35 minutes. (If you don't have a stem oven, bake at 400º.)

Top with chevre, lemon zest, and chives, let tart cool 10 minutes before cutting into 8 pieces.