Jersey Royal Potato and Asparagus Tart with Dill Cream Cheese

**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.

**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.

**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.

**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.

**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.

**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.

**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.

**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.

**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.