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Preheat oven to 375 degrees F. Spray a round tart pan with cooking spray. Spread out your puff pastry or crescent roll onto the pan and prick all over with a fork. Bake puff pastry for about 10 minutes. Let cool.
In a pot with boiling water, cook the asparagus until tender, about 3-4 minutes. While the asparagus cooks, prepare a large bowl of ice water.
Drain asparagus and immediately place into the ice water to stop cooking. Drain and let dry on paper towels while you prepare the filling.
In a large bowl, whisk together milk, melted butter, eggs, shallots, garlic and salt, and pepper. Add in the grated cheese.
Spread the egg and cheese mixture over the puff pastry.
Arrange the asparagus and tomatoes on the tart.
Bake until the cheese mixture slightly puffs up, 15-20 minutes.