Preheat your oven to 400 degrees Fahrenheit.

On a lightly floured work surface, roll out your defrosted puff pastry to your desired size. You may choose to keep it square or roll it out to a more rectangular shape.

Prepare a baking sheet by lining it with parchment paper and place the puff pastry sheet on it. If using two sheets, overlap them by about an inch and press together gently.

Using a sharp knife, lightly score the pastry dough 1 inch in from the edges all around to mark a rectangle.

Use a fork to pierce the dough all around in the center, avoiding the edges.

Bake the pastry dough until lightly golden, about 12 to 15 minutes.

Remove the pastry shell from the oven and let it sit for a minute or two. Spread the honey dijon mustard over the pastry.

Sprinkle the Gruyere cheese evenly over the mustard layer.

If your puff pastry has puffed up too much, use a fork to poke holes in the center until it deflates slightly.

Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell. Arrange them in a single layer over the Gruyere cheese, alternating ends and tips. Add the peas if you are using them.

Brush or lightly drizzle the tart with olive oil and season it with salt and pepper.

Return the tart to the oven and bake until the asparagus spears are tender, about 20 to 25 minutes. Watch it closely to prevent burning.

Once done, remove from the oven and let cool for a few minutes. Add lemon zest and balsamic glaze as desired. Slice and serve to enjoy!