Buttered Lettuce and Pea Tart with Jersey Butter Crust

**Make the crust:** In a food processor, combine flour and salt. Pulse to combine. Add the cubed cold Jersey butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water, pulsing until the dough just comes together. If making by hand, cut the butter into the flour with a pastry blender or your fingertips until the mixture resembles coarse crumbs. Then, gradually add the ice water.

Turn the dough out onto a lightly floured surface and form it into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Preheat oven to 375°F (190°C).

On a lightly floured surface, roll out the dough to a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan, pressing it into the bottom and up the sides. Trim any excess dough and crimp the edges.

Prick the bottom of the tart crust with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 20 minutes.

Remove the parchment paper and pie weights and bake for another 5-10 minutes, or until the crust is lightly golden brown.

**Make the filling:** While the crust is baking, melt 2 tablespoons of Jersey butter in a large skillet over medium heat. Add the shallot and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.

Add the chopped butter lettuce to the skillet and cook until wilted, about 3-5 minutes. Stir in the thawed peas.

In a bowl, whisk together the heavy cream, eggs, mint, parsley, salt, and pepper.

Pour the lettuce and pea mixture into the pre-baked tart crust. Pour the cream and egg mixture over the vegetables. Sprinkle with grated parmesan cheese.

Bake for 25-30 minutes, or until the filling is set and lightly golden brown. Let cool slightly before slicing and serving.