The season for wild garlic coincides perfectly with that of asparagus, so it seems only natural to partner the two in this springtime tart. For other times of the year, you could try chopped chives, spring onions/ scallions or steamed leeks instead of the wild garlic, while long-stem broccoli or spinach would work well in place of the asparagus, too. The springform cake pan is a must as it makes the tart so much easier to serve, especially when using fragile filo/phyllo pastry.