The Jersey Royal is harvested from late March to early July with the peak of the season being May. Jersey Royals are the best new potato around, so you definitely want to make the most of them when they are in season. They are a firm, waxy new potato that has a fabulous nutty flavour. Jersey Royals are beautiful simply boiled in salted water as a side to a main meal or even served as a starter with a garlic and chive mayonnaise and maybe some fresh smoked salmon.
Jersey Royal and Goat’s Cheese Tart
A simple recipe that can be made using leftover cooked Jersey Royals. You could also try adding some cooked in season British asparagus.
You will need:
- A tart case or dish, buttered and dusted with flour
- 500g short crust pastry- homemade or shop brought
- 500g Jersey Royals, cooked and cut in to chunks
- 3 eggs
- 300ml crème fraiche or 150ml milk mixed with 150ml cream
- 200g goat’s cheese, crumbled or sliced
- Handful of fresh soft herbs, chopped (chervil, parsley, mint, chives)
- Preheat your oven to 180c/gas mark 6
- Roll out the pastry on a floured surface, carefully line the case. Prick the pastry with a fork and line with greaseproof paper then fill with baking beans or rice, blind bake for 10-12minutes, cool.
- Whisk the eggs and the crème fraiche together and lightly season with salt and pepper, add the chopped herbs.
- In the cooled case add all the potatoes and crumbled cheese (asparagus if using), place in the oven and then pour over the egg mix till it reaches the top. Bake for around 40 minutes till set.
- Enjoy either hot or cold. This dish is lovely served with a simple dressed salad.