Jersey Royal Potato and Smoked Bacon Tart

**Make the pastry:** In a large bowl, rub the flour and butter together until the mixture resembles breadcrumbs. Add the salt. Gradually add the ice water, a tablespoon at a time, until the dough just comes together. Form into a disc, wrap in cling film, and chill for at least 30 minutes.

Preheat oven to 200°C (180°C fan/ Gas Mark 6).

On a lightly floured surface, roll out the pastry to a 3mm thickness. Carefully line the tart tin with the pastry, pressing it into the edges. Trim any excess pastry. Prick the base of the pastry with a fork and chill for a further 15 minutes.

Line the pastry case with baking paper and fill with baking beans or rice. Bake for 15 minutes, then remove the baking paper and beans and bake for a further 5 minutes until the pastry is lightly golden.

While the pastry case is baking, gently fry the diced smoked bacon in a pan until lightly crisp. Drain on kitchen paper.

In a bowl, whisk together the Jersey milk, eggs, salt, and pepper.

Arrange the thinly sliced Jersey Royal potatoes in the pre-baked tart case, overlapping them slightly. Scatter the cooked bacon over the potatoes.

Pour the egg mixture over the potatoes and bacon. Sprinkle the grated local cheese and chopped fresh herbs over the top.

Bake for 25-30 minutes, or until the filling is set and the cheese is golden brown.

Let the tart cool slightly before slicing and serving. Serve warm with a side of seasonal greens, if desired.