Jersey Royal Potato and Asparagus Tart with Jersey Butter Crust

**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.

Gradually add the iced water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.

Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.

Preheat oven to 180°C (350°F).

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.

Line the tart shell with parchment paper and fill with baking beans or rice. Bake for 15 minutes.

Remove the parchment paper and baking beans and bake for another 5-7 minutes, or until the crust is lightly golden.

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.

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.

In a bowl, whisk together the Jersey crème fraîche, egg, grated Parmesan cheese, and nutmeg. Season with salt and pepper to taste.

Spread the potato and asparagus mixture evenly over the pre-baked tart crust.

Pour the crème fraîche mixture over the vegetables, ensuring they are mostly covered.

Bake for 20-25 minutes, or until the filling is set and the top is golden brown.

Let the tart cool slightly before removing it from the tin. Serve warm or at room temperature.