In a large pan, add olive oil. Cook mushrooms over medium-high heat for 5-8 minutes, or until moisture has been released.
Preheat oven to 350°F/175°C.On a lightly floured surface, roll out both pastry sheets.
Transfer to a parchment-lined baking sheet. Fold over edges all around the pastry sheet to make a raised crust.
In a small bowl, whisk together eggs, Italian herbs, salt, pepper, softened goat cheese, and milk.
Divide the mixture between both pastry crusts.
Place asparagus spears across the top of the egg mixture. Spoon cooked mushrooms over asparagus.
Crumble the remaining goat cheese evenly over the entire tart. If desired, brush the crust with egg wash. Bake tart for 20-25 minutes or until eggs are set, asparagus is tender, and crust is golden.
