Preheat the oven to 400°F (200°C). Roll out the pie pastry on a floured surface until 1/8 inch thick. Place in the tart pan, prick with a fork, and bake for 15 minutes until lightly golden.

In a skillet, heat olive oil over medium heat. Sauté the chopped asparagus and peas for 3-4 minutes until vibrant and tender. Remove from heat and cool.

In a mixing bowl, whisk together the eggs and cream. Crumble in the feta cheese, adding salt and pepper. Fold in the cooled vegetables.

Pour the mixture into the tart crust, ensuring not to overfill.

Bake for 30-35 minutes until the filling is set and golden brown. A knife inserted should come out clean.

Allow to cool for 10 minutes before serving. Serve warm or at room temperature.