Preheat the oven to 425 degrees.

Grate 1 cup of smoked gouda cheese and set to the side.

Rinse the potatoes and radishes and then slice them into very thin rounds. Set to the side.

Cut the 1/2 lb. of bacon into smaller pieces and add to the frying pan. Fry over medium-low heat until golden brown and crispy. Remove the bacon bits from the pan and place them on a plate covered with a paper towel to soak up the excess grease. Discard all the bacon grease except for 4 tbsp saved in a small heat-proof container for later.

Rinse the asparagus and put in the frying pan with 2 tbsp of bacon grease. Cook over medium-high heat for 5 minutes until the asparagus just begins to soften. Take out of the frying pan and set to the side.

Get the chilled puff pastry out of the fridge and carefully unroll it onto the 1/2 baking sheet leaving the parchment it comes with underneath it. Place it in the oven and pre-bake it for 5-6 minutes, until it just starts to puff up. While it is baking you can make the dill béchamel.

Add the remaining 2 tbsp of bacon grease to the frying pan as well as 2 tbsp of flour and begin stirring with a whisk, cooking over medium-low heat. Once the flour has soaked up all the bacon grease add in the 1/2 tbsp of lemon juice, salt, pepper, dill, onion powder, and garlic powder, keep stirring to combine. Finally, add in 1/3 cup of whole milk. Whisk just until the sauce begins to thicken and no flour lumps remain. Immediately remove from the heat.

Remove the pre-baked tart from the oven and start by evenly spreading the dill béchamel sauce all over the bottom. Next, layer the sliced potatoes and radishes over the sauce. After this comes the asparagus. Finally, sprinkle the top with the bacon bits and grated smoked gouda cheese.

Place in the oven and bake 25-35 minutes until the puff pastry crust is golden brown and the cheese is melted and crisp in spots.

Remove from the oven, slice into squares and enjoy!