Adjust toaster oven rack to middle position, select air-fry or convection setting, and heat oven to 425 degrees. Line small rimmed baking sheet with parchment paper. Combine asparagus, scallions, 1 tablespoon oil, olives, garlic, lemon zest, salt, and pepper in bowl. In separate bowl, mix softened goat cheese and 1 tablespoon oil until smooth.

Unfold puff pastry on lightly floured counter and roll out to 11½ by 9-inch rectangle. Lightly brush outer half-inch of pastry with water to create border, then fold border toward center, pressing gently to seal. Transfer pastry to prepared sheet.

Spread goat cheese mixture in even layer over center of pastry, avoiding folded border. Scatter asparagus mixture over goat cheese, then top with crumbled goat cheese. Cook until pastry is puffed and bottom and sides are golden and asparagus is crisp-tender, 20 to 25 minutes.

Transfer tart to wire rack and let cool for 10 minutes. Drizzle with remaining tablespoon oil. Cut into 4 equal pieces and serve.