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Preheat oven to 425°F and position oven rack in lower third of oven.
Line a large rimmed baking sheet with parchment paper.
Trace an 8 ½- x 8 ½-inch square on paper using a non-toxic permanent marker and let ink dry slightly before flipping paper over so ink faces the baking sheet.
Drizzle oil evenly within the traced square.
Sprinkle thyme, lemon zest, and salt evenly over oil.
Place asparagus pieces in a chevron pattern within the traced square.
Sprinkle evenly with goat cheese.
Roll puff pastry on a lightly floured surface to a 9 ½-inch square.
Place pastry over asparagus design, allowing it to overhang by ½-inch on all sides.
Press on edges of pastry to seal to pan and press on pastry to adhere cheese and asparagus to underside.
Lightly score pastry with a paring knife and brush with egg wash.
Bake in preheated oven until pastry is puffed and deep golden brown, about 18 minutes.
Let cool in pan on wire rack for 5 minutes.
Invert tart onto cutting board.
Garnish with flaky sea salt, black pepper, additional lemon zest, and thyme.
Slice into 9 (3-inch) squares and serve warm or at room temperature.