WHAT YOU NEED

2 puff pastry sheets, thawed
¾ cup whole milk
¼ cup (½ stick) unsalted butter, melted and slightly cooled
2 large eggs, lightly beaten
1 clove garlic, minced
½ tsp kosher salt
¼ tsp freshly ground black pepper
¾ cup shredded Italian-blend cheese
22 thin spears asparagus, trimmed
14 cherry tomatoes from a medley, cut in half lengthwise
Flaky sea salt, for garnishing

Preheat the oven to 190°C. Spray a large baking sheet with non-stick cooking spray. Spread the puff pastry sheets on the baking sheet, connecting them to make a 16 × 9-in piece. Prick the puff pastry all over with a fork, leaving a 1-in border unpricked. Bake for 10 minutes, then let cool for 10 minutes more.

In a large mixing bowl, whisk together the milk, butter, eggs, garlic, salt, and black pepper. Stir in the cheese. Spread the cheese mixture over the center of the par-baked puff pastry. Arrange the asparagus in opposite directions on top of the cheese mixture. Press the tomato halves, cut sides up, between the asparagus.

Bake for 20 to 25 minutes, or until the cheese mixture sets and the crust puffs slightly and starts to brown in spots, rotating the pan halfway through. Sprinkle with sea salt. Let sit for 5 minutes before slicing and serving.