Jersey Royal Potato and Watercress Tart with Goats Cheese

**Make the pastry:** In a large bowl, rub the cold butter into the flour until it resembles breadcrumbs. Gradually add the cold water, mixing until the dough comes together. Form into a disc, wrap in cling film, and chill for at least 30 minutes.

**Prepare the potatoes:** While the pastry chills, boil the sliced Jersey Royal potatoes in salted water until slightly tender, about 8-10 minutes. Drain well and set aside.

**Preheat the oven:** Preheat oven to 180°C (160°C fan/Gas Mark 4).

**Roll out the pastry:** On a lightly floured surface, roll out the pastry to a 3mm thickness. Carefully line the 9-inch tart pan with the pastry, trimming any excess. Prick the base with a fork and chill for another 15 minutes.

**Blind bake:** Line the pastry with baking parchment and fill with baking beans or rice. Bake for 15 minutes. Remove the parchment and baking beans and bake for a further 5 minutes to dry out the base.

**Prepare the filling:** In a bowl, whisk together the eggs, Jersey milk, salt, pepper, and nutmeg.

**Assemble the tart:** Arrange the cooked Jersey Royal potato slices evenly over the base of the tart. Scatter the chopped watercress and crumbled goats cheese over the potatoes.

**Pour in the custard:** Gently pour the egg mixture over the potato and cheese. Ensure it is distributed evenly.

**Bake:** Bake for 25-30 minutes, or until the pastry is golden brown and the filling is set and lightly golden.

**Cool and serve:** Let the tart cool slightly in the pan before carefully removing it. Serve warm or at room temperature.