Jersey Royal Potato and Pea Tart with Mint

Preheat oven to 200°C (180°C fan/Gas Mark 6). Grease a 9-inch tart tin with butter.

On a lightly floured surface, roll out the pastry to a thickness of about 3mm. Carefully lift the pastry and line the tart tin, pressing it gently into the corners. Trim any excess pastry and prick the base all over with a fork.

Line the pastry case with baking parchment and fill with baking beans or rice. Bake blind for 15 minutes.

Remove the baking parchment and baking beans, and bake for a further 5 minutes to dry out the base.

While the pastry case is baking, parboil the sliced Jersey Royal potatoes in boiling salted water for 5 minutes, or until slightly tender. Drain well.

In a bowl, mix the crème fraîche, minced garlic, chopped mint, salt, and pepper.

Spread the crème fraîche mixture evenly over the base of the tart case.

Arrange the parboiled Jersey Royal potato slices in a circular pattern over the crème fraîche, slightly overlapping them.

Scatter the peas over the potatoes.

Dot the tart with small cubes of Jersey butter.

Brush the edges of the pastry with the beaten egg.

Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the potatoes are tender and slightly golden.

Let the tart cool slightly in the tin before carefully removing it and serving.