Begin by preheating your oven to 375 degrees F and line a rimmed baking sheet with parchment paper. Set aside

In the bowl of a food processor, combine the goat cheese, ricotta, and two of the eggs. Pulse until everything is smooth and well-mixed. Add the parmesan, parsley, chives, dill, lemon zest, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pulse again just until the herbs and cheese are evenly blended. The mixture will be a little loose, but it will firm up beautifully once baked. Set aside.

Place the asparagus on a plate or in a bowl. Drizzle with olive oil and sprinkle with salt and pepper. Toss gently to coat. Set aside.

Lightly flour a clean surface and roll out the puff pastry into a rectangle about 13 by 11 inches. Transfer the pastry to your prepared baking sheet. Spoon the cheese and herb mixture over the pastry, spreading it into an even layer but leaving about a one-inch border all the way around.

Gently press the asparagus into the cheese mixture, arranging the spears in alternating directions for a pretty finish.

In a small bowl, whisk the remaining egg with a splash of water to make an egg wash. Using a pastry brush, lightly coat the edges of the exposed puff pastry.

Bake the tart for 25 to 30 minutes until the pastry is golden and the cheese filling is set.

Once baked, let the tart cool for a few minutes before slicing. Serve warm.