Asparagus and Chive Tart

Preheat oven to 400° and line half sheet pan with parchment paper. Roll out pastry on lightly floured surface to make a 10"-x-16" rectangle. Using a sharp paring knife, gently score a 3/4" border, carefully cutting halfway through pastry. Using a fork, gently prick center area all over, every 1 inch, then brush border lightly with egg wash and bake 10 minutes. Transfer to cooling rack and let cool slightly. Meanwhile, in a medium mixing bowl combine Parmesan, fontina, chives, eggs, heavy cream and pepper. Spread cheese mixture evenly across center of puff pastry, leaving a 3/4" border. Evenly arrange asparagus across center of pastry, alternating direction and avoiding the border. Lightly drizzle asparagus with olive oil and bake until pastry is golden brown and asparagus is fork tender, 25 minutes. Sprinkle with salt and serve immediately.