This tart is so beautiful and festive, and so simple to make! A quick lemony bechamel lays on crisp puff pastry, topped with bright asparagus. Simple flavors that work so well together and a variety of textures in this tart make it the perfect pair to a hot cup of tea for brunch. Enjoy!
1 sheet puff pastry, thawed
1/2 bunch asparagus, washed and dried thoroughly
1 egg, beaten
Juice of 1/2 a lemon
1 1/4 cup milk
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon salt
1/4 ground black pepper
1. Preheat oven to 375 degrees F. On a lightly floured surface, gently roll out the puff pastry just to even out any folds in the dough. Place the puff pastry dough on a large rimmed baking sheet lined with parchment paper. Score a border of about an inch all around the dough and prick all inside the border with a fork, then brush the beaten egg all along the border. Bake for 12 minutes (until the border has slightly risen and become light golden brown).
2. Meanwhile, prepare tart filling. Trim the bottom of the asparagus spears to fit the tart crosswise. Melt the butter over medium heat in a large pan. Once melted, add the flour and whisk for 1 minute. Add the milk, whisking constantly, until the mixture noticeably thickens. Whisk in the lemon juice, salt and pepper, then turn off the heat and let the mixture sit to cool for about 10 minutes (sauce will continue to thicken as it cools).
3. After pastry dough has baked for 12 minutes, remove from oven. Spread the sauce evenly inside the border of the tart, then lay out the asparagus spears, altering ends and tips. Brush the border with more egg wash. Bake for 15-20 minutes, until the tart is golden brown and the filling has set. Enjoy.