Step 1Preheat oven to 180°C. Lightly spray an 11cm x 34cm fluted tart tin with removable base with oil. Line the tin with pastry, joining edges where necessary. Trim edges and discard excess pastry. Chill in fridge for 15 minutes.
Step 2Cover the pastry shell with baking paper and fill with pastry weights or uncooked rice. Bake for 10 minutes. Remove paper and weights and bake for a further 8–10 minutes, or until golden. Set aside to cool slightly. Reduce the oven to 160°C.
Step 3Meanwhile, steam or boil the asparagus for 2 minutes, or until tender. Refresh under cold running water.
Step 4Combine ricotta, parmesan, chives and olives in a medium bowl. Spread the ricotta mixture evenly over pastry base. Arrange asparagus over ricotta, then top with the halved tomatoes. Return to oven for 10–15 minutes, or until the tomatoes are wilted.
Step 5Sprinkle the tart with pepitas and top with rocket; serve with extra rocket leaves on the side.