Prepare the Dough: Start by mixing flour, butter, and salt in a bowl until crumbly. Form it into a ball and chill in the refrigerator for at least 30 minutes to ensure a flaky texture.

Blind Bake the Crust: Preheat your oven to 400°F (200°C). Roll out the chilled dough into a 12-inch circle and fit it into your tart pan. Blind bake by placing parchment paper and weights on top, and bake until lightly golden, about 15 minutes.

Roast the Vegetables: While the crust is baking, sauté or roast your selected vegetables like asparagus and bell peppers until they are tender, about 5-7 minutes.

Make the Filling: In a mixing bowl, whisk together the eggs and cream until smooth. Stir in the crumbled cheese and the roasted vegetables until evenly combined.

Assemble the Tart: Carefully pour the filling into the blind-baked crust, making sure not to overfill it to prevent any spillage while baking.

Bake: Place the assembled tart back in the oven and bake for 25-30 minutes, or until the filling is set but still slightly jiggles in the center.

Serve: Allow the tart to cool slightly before slicing. Garnish with fresh herbs and serve warm.