Remove the hard end of the white asparagus and peel them. Slice the unpeeled remaining vegetables into thin slices using a mandoline, without mixing them. Mix all the vegetables separately with some oil and season them.
Preheat the oven to 190°C. Completely cover a baking sheet with a sheet of baking paper and arrange the puff pastry squares on it. Brush the inner edges of the dough with beaten egg and let them overlap by 1 cm. Press them down with the tines of a fork and poke holes in the dough. Spread mustard on the dough up to 2 cm from the outer edges. Slice the goat cheese and distribute it over the dough. Cover with successive layers of vegetables. Fold the sides of the dough over to create a border and bake in the oven for 45 minutes until golden brown.
Mix the lemon juice, crushed garlic cloves, oil, dill, carrot leaves, pepper, and salt into a pesto. Mix with the parmesan.
Toast the cashews over medium heat in a non-stick pan, without adding fat.
Finish the tart with a bit of pesto, cashews, and slices of passion fruit (so everyone can add some pulp to their piece of tart if desired). Serve the rest of the pesto alongside it.
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