Jersey Strawberry and Rhubarb Galette with Almond Crumble

**Make the Crust:** In a large bowl, whisk together the flour and icing sugar. Add the cold Jersey butter and cut it into the flour using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gently mix in the mashed Jersey Royal potato.

Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

**Prepare the Filling:** In a large bowl, combine the strawberries, rhubarb, granulated sugar, cornstarch, and lemon juice. Toss gently to coat.

**Make the Almond Crumble:** In a medium bowl, combine the almond flour, rolled oats, cold Jersey butter, and brown sugar. Use your fingers to rub the butter into the dry ingredients until the mixture forms coarse crumbs. Stir in the chopped slivered almonds.

**Assemble the Galette:** Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to the prepared baking sheet.

Spoon the strawberry-rhubarb mixture onto the center of the dough, leaving a 2-inch border. Gently fold the edges of the dough over the filling, pleating as needed to create a rustic edge.

Sprinkle the almond crumble evenly over the filling.

Brush the crust with Jersey milk (or egg wash). Sprinkle the crust with granulated sugar.

Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. Let cool slightly before slicing and serving.

Serve warm with a scoop of Jersey ice cream or a dollop of Jersey cream (optional).