Jersey Royal Potato and Onion Tart Tatin

**Prepare the Pastry:** In a large bowl, rub the flour and cubed butter together until the mixture resembles breadcrumbs. Gradually add the iced water, mixing until the dough just comes together. Flatten into a disc, wrap in cling film, and chill for at least 30 minutes.

**Caramelize the Onions and Potatoes:** While the pastry chills, melt 75g of Jersey butter in the oven-safe skillet over medium heat. Add the sliced onions and thyme sprigs. Cook, stirring occasionally, until the onions are softened and lightly caramelized, about 15-20 minutes. Season with salt and pepper.

Meanwhile, boil the Jersey Royal potatoes in salted water for 10 minutes, until slightly softened but not fully cooked through. Drain and halve or quarter (depending on size).

Increase the heat slightly and add the remaining 25g of Jersey butter to the skillet with the onions. Arrange the potatoes on top of the onions in a single layer, cut-side up. Season with salt and pepper.

**Assemble and Bake:** Preheat oven to 200°C (180°C fan/Gas Mark 6). Roll out the chilled pastry on a lightly floured surface into a circle slightly larger than the skillet. Carefully place the pastry over the potato and onion mixture, tucking the edges down inside the skillet. Brush the top with Jersey milk.

Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and cooked through.

**Invert and Serve:** Remove the tart tatin from the oven and let it cool for a few minutes. Carefully invert a large serving plate over the skillet and flip the tart tatin onto the plate. Be careful as the skillet will be hot and there may be hot caramelised juices.

Serve immediately, perhaps with a side of local seasonal greens (lightly steamed or sautéed).