Make the crust: In a mixing bowl, combine the flour and salt. Add the cubed butter and work it into the flour until the mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. Wrap in plastic wrap and chill for 30 minutes.

Prepare the vegetables: Preheat oven to 400°F (200°C). Toss asparagus, carrots, peas, and cherry tomatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 10 minutes until tender but still vibrant.

Roll out the crust: On a lightly floured surface, roll out the chilled dough to fit your tart pan. Transfer the dough into the pan, pressing it into the edges and trimming any excess. Prick the bottom with a fork to prevent puffing.

Pre-bake the crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove the weights and bake for another 5 minutes until lightly golden.

Make the filling: In a mixing bowl, whisk together eggs, cream, milk, grated cheese, salt, and pepper until smooth.

Assemble the tart: Arrange roasted vegetables in the pre-baked crust. Pour the egg mixture over the vegetables, ensuring everything is evenly coated.

Bake the tart: Reduce oven temperature to 375°F (190°C). Bake the tart for 25-30 minutes, or until the filling is set and the top is golden brown.

Cool and serve: Let the tart cool for 10 minutes before slicing. Garnish with fresh herbs if desired, and serve warm or at room temperature.