Preheat the oven to 180°C degrees. Remove the puff pastry and place in a greased parallel tin. Pierce the bottom with a fork and create designs of your liking around the rim of the tin with the pastry. Let sit in the fridge.
In a bowl mix the Violife Creamy Original, the coconut cream, the grated Violife Epic Cheddar Flavour block, garlic, olive oil, lemon, salt and pepper.
Add the flax egg to the bowl with the Violife creamy mixture.
Spread mixture evenly along the tart base. Top with the asparagus stalks.