Directions

1. Preheat oven to 425° F. In a large bowl, add asparagus, tomatoes, 2 tablespoons olive oil and kosher salt. Toss to coat vegetables with olive oil. Spread vegetables on a large, rimmed baking sheet. Roast about 20 minutes, or until vegetables are tender and slightly shriveled. Remove vegetables from oven; reduce temperature to 350° F.
2. Meanwhile, in a food processor, combine basil, garlic, and if using, crushed red pepper. Process until very finely chopped. Add remaining 1/2 cup olive oil; pulse several times until just combined.
3. Spread basil-garlic mixture on bottom of pre-baked pie crust, reserving about 2 tablespoons basil-garlic mixture for drizzling over tart. Top with roasted vegetables, Havarti cheese, goat cheese, and almonds. Bake 6-8 minutes, or until cheese has melted. Top with arugula; drizzle with reserved basil-garlic mixture. Serve warm.