Jersey Royal Potato and Asparagus Tart with Dill Cream Cheese

A celebration of Jersey's spring bounty! This savory tart features sweet Jersey Royal potatoes and fresh asparagus nestled in a buttery pastry crust, topped with a creamy dill-infused cream cheese filling. A perfect light lunch or brunch.

Prep Time

20 minutes

Total Time

55 minutes

Calories

785 kcal

Difficulty

Medium

Equipment

3 items

Cost

£2.27/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

175gPlain Flour(plus extra for dusting)

£0.15

85gJersey Butter(chilled and cubed)

£0.80

4tbspCold Water(approximate)

500gJersey Royal Potatoes(small, washed and halved or quartered if large)

£2.50

250gAsparagus(trimmed and cut into 2-inch pieces)

£2.75

1tbspOlive Oil

£0.10

to tasteSea Salt

£0.01

to tasteBlack Pepper(Freshly ground)

£0.02

200gFull-fat Cream Cheese(Jersey Cream Cheese if available)

£1.50

2tbspJersey Double Cream

£0.35

2tbspFresh Dill(chopped, plus extra for garnish)

£0.60

1tspLemon Juice(freshly squeezed)

£0.05

1Egg(lightly beaten, for egg wash)

£0.25

Total Cost

£9.08

£2.27 per serving

Instructions

1.
**Prepare the Pastry:** In a large bowl, rub the chilled butter into the flour until the mixture resembles breadcrumbs. Gradually add the cold water, mixing until a dough forms. Wrap the dough in cling film and chill for at least 30 minutes.
2.
**Cook Potatoes:** Place the Jersey Royal potatoes in a saucepan, cover with cold water, and bring to a boil. Cook until tender, about 10-15 minutes. Drain well and set aside.
3.
**Cook Asparagus:** While the potatoes are boiling, heat the olive oil in a large frying pan. Add the asparagus and cook for 3-5 minutes, until tender-crisp. Season with salt and pepper.
4.
**Prepare the Filling:** In a bowl, combine the cream cheese, Jersey double cream, chopped dill, and lemon juice. Mix well until smooth and creamy. Season to taste with salt and pepper.
5.
**Assemble the Tart:** Preheat the oven to 200°C (180°C fan/ Gas Mark 6). On a lightly floured surface, roll out the chilled pastry into a circle large enough to line the tart pan. Carefully transfer the pastry to the pan and press it into the edges. Trim any excess pastry and prick the base with a fork.
6.
**Blind Bake the Pastry:** Line the pastry with baking parchment and fill with baking beans or rice. Bake for 15 minutes. Remove the parchment and baking beans and bake for a further 5 minutes, or until the pastry is lightly golden.
7.
**Fill the Tart:** Spread the cream cheese mixture evenly over the base of the tart. Arrange the cooked Jersey Royal potatoes and asparagus on top of the cream cheese filling.
8.
**Egg Wash & Bake:** Brush the edges of the pastry with the beaten egg. Bake for 20-25 minutes, or until the pastry is golden brown and the filling is set.
9.
**Cool & Serve:** Allow the tart to cool slightly in the pan before carefully removing it. Garnish with extra fresh dill and serve warm or at room temperature.

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My Notes

Nutrition Information

Nutrition per serving (345g)

785 kcal / 3284 kJ

Carbs

57g

22% of RDA

Fat

56g

80% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

6 g

7% of RDA

Sodium

320 mg

14% of RDA

Saturated Fat

34 g

170% of RDA

Chef's Tips

For a richer flavour, use salted Jersey butter in the pastry.

If you don't have a tart pan with a removable bottom, you can line a regular tart pan with parchment paper to make it easier to remove the tart.

Feel free to add other seasonal vegetables to the tart, such as Jersey tomatoes or broad beans.

This tart can be made ahead of time and reheated before serving. Store in the refrigerator for up to 2 days.

Cooking Equipment

Oven

Stove

9-inch tart pan with removable bottom

Wine Pairings

No wine pairing suggestions available for this recipe.

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