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

**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.

**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.

**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.

**Prepare the filling:** In a mixing bowl, whisk together the Jersey milk, eggs, cream (if using), thyme, salt, pepper, and nutmeg.

**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.

**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.

**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.

**Bake:** Bake in the preheated oven for 25-30 minutes, or until the filling is set and golden brown.

**Serve:** Allow the tart to cool slightly before serving. Serve warm or at room temperature.