1/4teaspoonkosher saltplus a little more for sprinkling on top, if desired
1/8teaspoonfreshly ground black pepper
If adding bacon:
2-3slicesof baconcooked, cooled, and crumbled
Preheat oven to 400 degrees Fahrenheit. Place thawed pastry on a lightly floured rolling space and, using a rolling iron, roll into a 10-inch by 14-inch rectangle.
Line a large baking sheet with parchment paper and carefully transfer the puff pastry to the baking sheet. Bake until golden brown, about 12 minutes. Remove from oven and let sit until cool, at least 10 minutes.
Meanwhile, add the cream cheese, onion, garlic, basil, salt, and pepper to a small bowl. Mix together with a fork. Set aside.
Bring a large bot of water to a boil. Prepare a large bowl with cold water and ice. Add asparagus to the boiling water and cook for one minute. With tongs, lift the asparagus out of the boiling water and dunk in the ice water to help stop the cooking.
Make a pile of 3 - 4 paper towels and move asparagus to the paper towels. Gently blot until dry. Add asparagus to a large bowl and drizzle with olive oil. Toss to coat.
Spoon cream cheese onto cooled puff pastry crust. Spread to within 1/2 inch of the edge. Arrange asparagus on top of cream cheese layer. Sprinkle with a pinch or two of coarse salt, if desired.
Return tart to oven and bake for about 10 minutes, until cream cheese is warm and asparagus is tender.
If adding bacon, sprinkle it on after baking, or cut into squares and top individual squares if desired.
Asparagus, Basil, & Cream Cheese Tart with Optional Bacon