Name: Jersey Royal, wild garlic & watercress tart with pink pickled onions
Prep time: 45 min
Cook time: 1 h 25 min
Total time: 2 h 10 min
Yield: 6
Ingredients: 350g Jersey Royal potatoes; 1 mint sprig; 4 eggs; handful wild garlic leaves (or 2 garlic cloves, crushed); 100g watercress; 50ml double cream; 250g ricotta drained using a sieve; 1 lemon zested; 120g wensleydale or cheddar, grated; pinch nutmeg; 1 tbsp rose harissa; 200g plain flour; 120g cold butter cut into cubes; 2 tsp vodka; 1 red onion sliced; 125ml rice wine or cider vinegar; 25g sugar; ½ tsp sea salt; ½ tsp yellow mustard seeds

Jersey Royal, wild garlic & watercress tart with pink pickled onions on the side

350g Jersey Royal potatoes
1 mint
sprig
4 eggs
handful wild garlic
leaves (or 2 garlic cloves, crushed)
100g watercress
50ml double cream
250g ricotta
drained using a sieve
1 lemon
zested
120g wensleydale
or cheddar, grated
pinch nutmeg
1 tbsp rose harissa

For the pastry

200g plain flour
120g cold butter
cut into cubes
2 tsp vodka

For the pink pickled onions

1 red onion
sliced
125ml rice wine
or cider vinegar
25g sugar
½ tsp sea salt
½ tsp yellow mustard seeds

Method

step 1
First, make the pickled onions. Put the onion in a bowl, then bring the vinegar, sugar, salt, mustard seeds and 50ml water to a boil in a saucepan. Stir, on a medium heat, to dissolve the sugar. Once dissolved, remove from the heat and pour over the onions. Set aside for at least 30 mins.
step 2
Meanwhile, make the pastry. Mix the flour with a pinch of sea salt in a bowl. Add the butter and use your fingers to lightly bring it together to a breadcrumb texture. Don’t worry if there are some big chunks, this will help make it light and flaky. Stir in the vodka, then pour over 2 tbsp ice cold water and use a butter knife to bring the dough together. Use your hands to form into a ball. If it needs more liquid, add a dash more iced water. Turn out onto a floured worksurface and knead briefly, until smooth and pliable. Squash it into a disc, then wrap in baking parchment and chill for 30 mins.
step 3
Heat the oven to 200C/180C fan/gas 6. Put the potatoes and mint in a saucepan and cover with cold water. Add a big pinch of salt and bring to the boil, then simmer for 10 mins until tender. Turn off the heat and allow the potatoes to cool in the water.
step 4
Roll the pastry out until about 5mm in thickness, then transfer to a loose-bottomed 20cm tart tin. Trim the edges with a knife, then chill for 10 mins until firm. Prick the base with a fork, line with crumpled baking parchment and fill with baking beans or rice. Bake for 20 mins.
step 5
Remove the baking beans and parchment. Whisk one of the eggs in a bowl, then brush all over the pastry. Bake for 10 mins more, then remove from the oven.
step 6
Blitz the remaining eggs and egg wash, the wild garlic, watercress and cream to a purée in a food processor. Transfer to a bowl and stir in the drained ricotta and lemon zest. Add most of the cheese, nutmeg and a pinch of salt. Slice the potatoes into bite-sized pieces and arrange half of them in the tart case. Using a teaspoon, dot in the harissa. Pour over the green egg mixture and nestle in the remaining potatoes. Scatter over the rest of the cheese.
step 7
Bake for 35-40 mins. Allow to rest for at least 20 mins before you remove it from the tin and slice. Serve with a watercress salad, if you like, and the pink pickled onions.