Roll out your pie dough to a thickness of 1/8 inch and carefully fit it into a tart pan, ensuring there are no cracks. Refrigerate the crust for 30 minutes to firm up while you preheat your oven to 400°F.

After chilling, prick the dough with a fork to prevent bubbling. Line the crust with aluminum foil and fill it with pie weights or dried beans. Bake for 12–15 minutes until the edges start to turn golden brown, then remove the weights and foil to bake for an additional 4–5 minutes until the bottom is golden. Let it cool on a wire rack.

In a large skillet, cook the bacon over medium heat for 6–8 minutes until it's crispy. Drain the excess grease, then add the olive oil, red onion, shallot, and chopped asparagus, cooking for another 6–8 minutes until they soften. Stir in the red wine vinegar and cook for an additional 3 minutes.

Transfer the crispy bacon back to the skillet along with sun-dried tomatoes, parsley, lemon zest, salt, and pepper. Stir well to combine the mixture thoroughly. Spoon this filling into your cooled tart crust, spreading it evenly.

In a mixing bowl, whisk together the eggs and half-and-half until well combined. Stir in the shredded cheddar cheese. Pour this creamy mixture over the vegetable filling in the tart.

Place the tart in the preheated oven and bake for 25–30 minutes, or until the custard is set and the top is lightly golden. Allow the tart to cool for 10 minutes before slicing.