Position rack in center of oven. Preheat to 350°F.
Lightly dust a work surface and rolling pin with flour, roll out pastry to a uniform thickness in desired shape. Roll pastry loosely onto the rolling pin to transfer onto pie or tart pan by gently unrolling.
Press pastry into bottom and sides thoroughly, trim excess pastry, perforate pastry using fork on bottom and sides.
Line pastry with parchment, cover evenly with baking beans, place in the oven to blind bake for 10 mins.
Lift out the parchment and baking beans, return to the oven for an additional 10 mins until light golden brown.
Preheat a heavy- bottom sauté pan over medium- high, add butter, olive oil, Ontario asparagus, garlic and lemon zest.
Sauté asparagus until slightly coloured and fragrant, remove and set aside.
In a large mixing bowl combine eggs, cream and cheddar, whisk until combined, season with salt and pepper.
Arrange the asparagus in the pastry, pour egg mixture evenly over top.
Bake the tart for 15- 20 mins or until firm and golden, cool slightly before slicing.