In a pan on medium heat combine avocado oil, onion, garlic and sweet red pepper. Cook until onions are translucent and red pepper has softened.
Add asparagus to pan. Cook until asparagus is bright and onions are caramelized. Remove from heat and set aside.
Preheat oven to 400 F.
Roll out puff pastry on a well floured surface into a 1/4 inch thick rectangle the size of your baking sheet.
Transfer dough to foil lined baking sheet.
Score a smaller rectangle 1 1/2 inches in from edges of dough. Prick dough with a fork every 2 inches.
Bake dough for 20 minutes until fluffy and golden.
Meanwhile, in a small bowl combine neufchâtel cheese, 2 tablespoons of olive oil, cilantro, salt, black pepper, lime zest and habanero jack cheese. Stir until all ingredients are dispersed evenly and mixture is creamy.
Remove dough from oven and allow to cool slightly. Drop neufchâtel mixture in dollops onto puff pastry. Gently spread soft cheese around up to the scores of the dough.
Align asparagus on puff pastry leaving a 1/4 inch between each one.
Fill the open spaces between each asparagus with caramelized onion and red pepper mixture. Brush edges of dough with remaining olive oil.
Return tart to oven and bake for 8 minutes. Enjoy warm.