Jersey Royal and Spring Onion Tart with Smoked Salmon

Preheat your oven to 180°C (350°F, Gas Mark 4).

Grease a 23cm (9 inch) tart tin with Jersey butter.

Roll out the shortcrust pastry on a lightly floured surface and line the tart tin. Trim the edges and prick the base with a fork.

Blind bake the pastry case for 15 minutes using baking beans or rice. Remove the beans and bake for a further 5 minutes to dry out the base.

While the pastry case is baking, gently sauté the sliced Jersey Royal potatoes and spring onions in a little Jersey butter over medium heat for about 5-7 minutes, until the potatoes are slightly softened. Season with salt and pepper.

In a jug, whisk together the Jersey milk, double cream, and eggs. Season with salt and pepper. Stir in the chopped dill and grated cheese (if using).

Arrange the sautéed potato and spring onion mixture evenly over the base of the pre-baked pastry case. Scatter the smoked salmon pieces over the top.

Pour the milk and egg mixture over the potato and salmon filling.

Dot the top of the tart with small pieces of Jersey butter.

Bake in the preheated oven for 25-30 minutes, or until the filling is set and golden brown. A knife inserted into the centre should come out clean.

Let the tart cool slightly in the tin before slicing and serving. Serve warm or at room temperature.