Jersey Royal Potato & Spring Greens Tart with Smoked Bacon & Jersey Gouda

A savoury tart showcasing Jersey Royal potatoes and fresh spring greens, complemented by smoked bacon and creamy Jersey Gouda. A taste of Jersey's bounty!

Prep Time

20 minutes

Total Time

1 hour

Calories

650 kcal

Difficulty

Medium

Equipment

5 items

Cost

£2.14/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

250gPlain Flour(Plus extra for dusting)

£0.30

125gJersey Butter(Cold, cubed)

£1.50

4tbspIced Water(Enough to bring the dough together)

500gJersey Royal Potatoes(Scrubbed and halved or quartered if large)

£2.75

200gSpring Greens(Roughly chopped)

£1.00

150gSmoked Bacon(Diced)

£2.00

150gJersey Gouda(Grated)

£3.00

150mlJersey Milk(Full fat)

£0.35

3 Large Eggs(Free-range)

£0.75

50mlDouble Cream(Optional, for extra richness)

£0.60

1tbspFresh Thyme(Chopped, or 1 tsp dried)

£0.50

to taste Salt( )

£0.01

to taste Black Pepper(Freshly ground)

£0.02

PinchNutmeg(Freshly grated)

£0.05

Total Cost

£12.83

£2.14 per serving

Instructions

1.
**Make the pastry:** In a large bowl, rub the cold butter into the flour until it resembles breadcrumbs. Gradually add the iced water, mixing until the dough comes together. Wrap in cling film and chill for at least 30 minutes.
2.
**Cook the potatoes:** While the pastry chills, boil the Jersey Royal potatoes in salted water until tender (about 15-20 minutes). Drain and set aside to cool slightly.
3.
**Cook the bacon and greens:** While the potatoes are cooking, fry the diced smoked bacon in a pan until crispy. Remove from the pan and set aside. Add the chopped spring greens to the pan with the bacon fat and cook until wilted, about 5 minutes. Season with salt and pepper. Drain any excess liquid.
4.
**Prepare the filling:** In a mixing bowl, whisk together the Jersey milk, eggs, cream (if using), thyme, salt, pepper, and nutmeg.
5.
**Assemble the tart:** Preheat oven to 180°C (160°C fan/ Gas Mark 4). On a lightly floured surface, roll out the chilled pastry to a 3mm thickness. Carefully line the tart tin with the pastry, pressing it into the corners. Trim the edges and prick the base with a fork.
6.
**Blind bake:** Line the pastry with baking parchment and fill with baking beans or rice. Bake for 15 minutes. Remove the parchment and beans and bake for a further 5 minutes until the pastry is lightly golden.
7.
**Fill the tart:** Arrange the cooked potatoes over the base of the pre-baked tart shell. Sprinkle the cooked bacon and spring greens evenly over the potatoes. Pour the egg mixture over the vegetables and sprinkle with the grated Jersey Gouda cheese.
8.
**Bake:** Bake in the preheated oven for 25-30 minutes, or until the filling is set and golden brown.
9.
**Serve:** Allow the tart to cool slightly before serving. Serve warm or at room temperature.

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My Notes

Nutrition Information

Nutrition per serving (250g)

650 kcal / 2720 kJ

Carbs

50g

19% of RDA

Fat

40g

57% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

8 g

9% of RDA

Sodium

600 mg

26% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

For a richer flavour, add a clove of garlic, minced, to the bacon and spring greens as they cook.

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

This tart can be made ahead of time and reheated before serving.

Serve with a fresh green salad dressed with a light vinaigrette.

Cooking Equipment

Oven

Stove

9-inch tart tin (preferably with a removable base)

Large saucepan

Mixing bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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