Add the Garlic (4 cup), Olive Oil (1 3/4 cup), Bay Leaf (2), and Fresh Oregano (4 sprig) to a pot.
Simmer on low for roughly 25-35 minutes until the cloves are tender throughout.
Allow to cool and transfer to an airtight jar or container. Keeps in the fridge for up to a month.
Preheat oven to 400 degrees F (205 degrees C) and line a baking sheet with parchment paper (lightly greased).
Use a rolling pin to gently roll out Puff Pastry (1 sheet). Aim for a rectangle, roughly the same size as a standard baking sheet. Transfer to the parchment-lined baking sheet. Score the edges of the puffed pastry (around 1/2 – 1 inch ) and poke holes into the puffed pastry with a fork throughout.
Add garlic confit and Fresh Thyme (to taste) pieces to the puffed pastry. Randomly crush some pieces of garlic and leave another whole.
Arrange Asparagus (1 bunch) spears as you please, have fun, and get creative. Just stay within the scored border.
Now add the Gruyère Cheese (1 cup), stay within the border. Seaon with Sea Salt Flakes (to taste) and Ground Black Pepper (to taste).
Bake the tart for 25-30 minutes or until the crust is golden brown and quite puffed up.
Serve immediately as desired, into triangles, squares, etc. Highly recommend serving drizzled with Honey (2 tablespoon).