Jersey Royal Potato and Smoked Cheese Tartlets with Rosemary

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

Make the pastry: In a large bowl, rub the cold butter into the flour using your fingertips until the mixture resembles breadcrumbs. Add the iced water, a tablespoon at a time, until the dough just comes together. Do not overmix.

Wrap the dough in cling film and chill for at least 15 minutes.

While the pastry chills, prepare the potato filling: Heat the olive oil in a pan over medium heat. Add the sliced Jersey Royal potatoes and cook gently for 5-7 minutes, or until slightly softened. Season with salt and pepper.

Roll out the pastry on a lightly floured surface and cut out four circles slightly larger than your tartlet tins.

Carefully line each tartlet tin with the pastry, pressing it gently into the edges. Trim any excess pastry.

Divide the cooked potatoes evenly between the pastry cases. Sprinkle with the grated smoked cheese and chopped fresh rosemary.

In a small bowl, whisk together the Jersey milk and beaten egg. Season with salt and pepper.

Pour the egg mixture evenly over the potato and cheese filling.

Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the filling is set.

Let the tartlets cool slightly in the tins before carefully removing them and serving warm.