Preheat your oven to 425°F (218°C).

Roll your puff pastry sheet to a 10 x 15-inch rectangle. Place it on a parchment-lined baking sheet.

Score a 1-inch border around the edges with a dull knife, then use a fork to prick holes across the center to prevent over-puffing.

Bake for 10–12 minutes until golden and crisp. Remove from the oven and set aside, keeping the oven heated.

Spread a thin layer of dijon mustard inside the border. It’s okay if the pastry deflates slightly.

Top with shredded mozzarella and gruyere cheeses for a melty base layer.

Toss asparagus with olive oil and kosher salt, then arrange spears over the cheese layer.

Create small gaps in the asparagus to crack eggs directly onto the tart.

Sprinkle with flaky salt, lemon zest, and a touch of black pepper.

Bake for 15 minutes, or until the eggs are cooked to your preferred doneness.

Let the tart cool for 5 minutes, crumble feta on top, then slice and serve!