Preheat the oven to 400°F.

Place the thawed sheet of puff pastry on a parchment-paper lined baking sheet. Using a sharp knife, lightly score a border about a 1/2 inch in from the edge of the pastry, being careful not to cut all the way through. Place in the oven to bake for about 12 minutes (this is to give the pastry a head start on baking to ensure the it will cook all the way through once it’s loaded with toppings).

Meanwhile, in a small bowl, blend together the cream cheese, green onion, garlic, 1 1/2 teaspoons lemon zest and pepper, to taste. Set aside.

Cut the asparagus into pieces about 3 to 4 inches long, from the top down. Save the bottoms for another use (such as a stir fry, quiche, etc.). Toss the spears with the olive oil and season with salt.

Spread the cream cheese mixture over the puff pastry, avoiding the scored border. Lay the asparagus on the pastry in a single layer, using a pattern if desired (we made two columns of asparagus, alternating the direction of each spear).

Place the pastry back in the oven to bake for 12 to 16 minutes until the asparagus is tender and the pastry is cooked and lightly browned.

While it’s baking, cook the bacon in a large skillet until crisp. Remove bacon to a plate lined with a paper towel and allow it to cool to the touch. Crumble or chop it into small pieces.

Finish the baked tart with an even sprinkle of crumbled bacon, Feta and remaining lemon zest.