Jersey Royal Potato and Asparagus Tart with Jersey Butter Crust

A celebration of Jersey produce, this savory tart features the creamy sweetness of Jersey Royal potatoes, the freshness of local asparagus, and the rich flavor of Jersey butter in a flaky crust. The creamy filling, subtly spiced with nutmeg, complements the vegetables perfectly.

Prep Time

25 minutes

Total Time

60 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

4 items

Cost

£2.14/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

250gAll-Purpose Flour(Plus extra for dusting)

£0.25

125gJersey Butter(Cold, cubed)

£1.50

4tbspIced Water(Add gradually until dough comes together)

0.5tspSea Salt(For the crust)

£0.02

500gJersey Royal Potatoes(Small to medium size, scrubbed and halved or quartered if large)

£2.50

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

£2.75

200mlJersey Creme Fraiche

£2.20

1Large Egg(Lightly beaten)

£0.30

50gGrated Parmesan Cheese

£1.50

0.3tspFresh Nutmeg(Grated)

£0.15

to tasteSea Salt(For seasoning)

£0.02

to tasteBlack Pepper(Freshly ground, for seasoning)

£0.15

1tbspJersey Butter(For sauteing asparagus and potatoes)

£1.50

Total Cost

£12.84

£2.14 per serving

Instructions

1.
**Make the crust:** In a large bowl, combine the flour and salt. Add the cold, cubed Jersey butter and rub it into the flour using your fingertips until the mixture resembles coarse breadcrumbs. Alternatively pulse the flour, salt, and butter in a food processor until it resembles coarse breadcrumbs.
2.
Gradually add the iced water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.
3.
Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
4.
Preheat oven to 180°C (350°F).
5.
On a lightly floured surface, roll out the dough to a circle slightly larger than the tart tin. Carefully transfer the dough to the tin, pressing it gently into the bottom and up the sides. Trim any excess dough. Prick the base of the tart with a fork.
6.
Line the tart shell with parchment paper and fill with baking beans or rice. Bake for 15 minutes.
7.
Remove the parchment paper and baking beans and bake for another 5-7 minutes, or until the crust is lightly golden.
8.
While the crust is baking, melt the remaining 1 tbsp Jersey butter in a large skillet over medium heat. Add the halved or quartered Jersey Royal potatoes and cook until starting to soften and brown, about 10-12 minutes, stirring occasionally.
9.
Add the asparagus to the skillet with the potatoes and cook for another 3-5 minutes, until the asparagus is tender-crisp. Season with salt and pepper to taste.
10.
In a bowl, whisk together the Jersey crème fraîche, egg, grated Parmesan cheese, and nutmeg. Season with salt and pepper to taste.
11.
Spread the potato and asparagus mixture evenly over the pre-baked tart crust.
12.
Pour the crème fraîche mixture over the vegetables, ensuring they are mostly covered.
13.
Bake for 20-25 minutes, or until the filling is set and the top is golden brown.
14.
Let the tart cool slightly before removing it from the tin. Serve warm or at room temperature.

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My Notes

Nutrition Information

Nutrition per serving (225g)

650 kcal / 2720 kJ

Carbs

52g

20% of RDA

Fat

42g

60% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

6 g

7% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

26 g

130% of RDA

Chef's Tips

For an extra crispy crust, chill the tart tin in the freezer for 15 minutes before baking.

If the crust starts to brown too quickly while baking, cover it loosely with foil.

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

A sprinkle of fresh thyme leaves over the tart before baking adds a lovely aroma and flavor.

Serve with a simple green salad for a light and satisfying lunch.

Cooking Equipment

Oven

Rolling pin

9-inch tart tin with removable base

Baking sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For an extra crispy crust, chill the tart tin in the freezer for 15 minutes before baking.

If the crust starts to brown too quickly while baking, cover it loosely with foil.

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

A sprinkle of fresh thyme leaves over the tart before baking adds a lovely aroma and flavor.

Serve with a simple green salad for a light and satisfying lunch.

Jersey Royal Potato and Asparagus Tart with Jersey Butter Crust

Ingredients

Instructions