Jersey Royal Potato and Pea Tart with Mint

A celebration of Jersey's finest: sweet Jersey Royal potatoes, fresh peas, and creamy crème fraîche baked in a buttery, flaky crust. Perfect for a light lunch or springtime supper.

Prep Time

20 minutes

Total Time

55 minutes

Calories

2380 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.92/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Mood:

Ingredients

Servings

320gReady-made shortcrust pastry(Or make your own using Jersey butter for the ultimate flavour)

£1.50

500gJersey Royal potatoes(Scrubbed and thinly sliced (approx. 1/8 inch thick))

£2.20

200gFresh or frozen peas(If using frozen, thaw slightly)

£0.60

200mlJersey crème fraîche(Full fat is best for flavour and texture)

£1.80

2tbspFresh mint(Chopped)

£0.75

1Egg(Beaten, for egg wash)

£0.30

1tbspButter(For greasing the tart tin)

£0.15

To tasteSalt

£0.05

To tasteBlack pepper(Freshly ground)

£0.05

1cloveGarlic(Minced)

£0.10

1tbspJersey butter(Diced into small cubes, to dot over the tart filling)

£0.20

Total Cost

£7.70

£1.92 per serving

Instructions

1.
Preheat oven to 200°C (180°C fan/Gas Mark 6). Grease a 9-inch tart tin with butter.
2.
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.
3.
Line the pastry case with baking parchment and fill with baking beans or rice. Bake blind for 15 minutes.
4.
Remove the baking parchment and baking beans, and bake for a further 5 minutes to dry out the base.
5.
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.
6.
In a bowl, mix the crème fraîche, minced garlic, chopped mint, salt, and pepper.
7.
Spread the crème fraîche mixture evenly over the base of the tart case.
8.
Arrange the parboiled Jersey Royal potato slices in a circular pattern over the crème fraîche, slightly overlapping them.
9.
Scatter the peas over the potatoes.
10.
Dot the tart with small cubes of Jersey butter.
11.
Brush the edges of the pastry with the beaten egg.
12.
Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the potatoes are tender and slightly golden.
13.
Let the tart cool slightly in the tin before carefully removing it and serving.

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My Notes

Nutrition Information

Nutrition per serving (290g)

2380 kcal / 9958 kJ

Carbs

183g

70% of RDA

Fat

158g

226% of RDA

Protein

59g

118% of RDA

Detailed Breakdown

Fibre

26 g

87% of RDA

Sugar

34 g

38% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

98 g

490% of RDA

Chef's Tips

For an even richer flavour, add a handful of grated Jersey mature cheddar to the crème fraîche mixture.

If the pastry edges are browning too quickly, cover them with foil during the last 10 minutes of baking.

Serve warm or at room temperature with a fresh green salad.

Cooking Equipment

Oven

Stove

Tart tin (9-inch)

Rolling pin

Wine Pairings

No wine pairing suggestions available for this recipe.

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Jersey Royal Potato and Pea Tart with Mint

Ingredients

Instructions