Jersey Royal Potato and Asparagus Tart with Parmesan Crust

**Prepare the Parmesan Crust:** In a large bowl, combine the flour and Parmesan cheese. Add the cold butter and rub it into the flour mixture with your fingertips until it resembles coarse breadcrumbs.

Add the egg yolk and gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to 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 200°C (400°F).

On a lightly floured surface, roll out the dough to a circle slightly larger than your tart pan. Carefully transfer the dough to the tart pan and press it into the bottom and sides. Trim any excess dough and prick the bottom of the crust with a fork.

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

Remove the parchment paper and baking beans. Return the crust to the oven and bake for another 5 minutes, or until lightly golden.

**Prepare the Filling:** While the crust is baking, boil the potatoes until tender, about 10-15 minutes. Drain well and set aside to cool slightly. Slice thickly.

In a separate bowl, whisk together the Jersey double cream, eggs, nutmeg, thyme, salt, and pepper.

**Assemble the Tart:** Arrange the sliced potatoes and asparagus spears evenly over the pre-baked tart crust. Pour the cream and egg mixture over the vegetables, ensuring they are evenly coated.

Reduce oven temperature to 180°C (350°F) and bake for 25-30 minutes, or until the filling is set and golden brown.

Let the tart cool slightly before slicing and serving.