Preheat your oven to 400°F (200°C).

Roll out your store-bought puff pastry onto a baking sheet lined with parchment paper, trimming it to fit.

In a pot of boiling water, blanch the asparagus for about 2-3 minutes and transfer to an ice water bath.

In a mixing bowl, whisk together the eggs and cream until combined.

Spread the sweet peas evenly across the prepared puff pastry.

Arrange the blanched asparagus on top of the peas.

Pour the whisked egg and cream mixture over the vegetables.

Crumble the feta cheese over the top of the tart.

Bake in the preheated oven for about 25 minutes, until the top is golden brown.

Remove from the oven and let it cool for about 5 minutes before slicing.