Ingredients: 
300g Jersey Royal potatoes 
500g block shortcrust pastry 
50g asparagus tips, cut into 2cm lengths 
40g watercress 
40g baby spinach 
1 sprig of mint, leaves picked 
Handful wild garlic 
Zest of 1 lemon 
3 medium eggs + 1 yolk 
200g ricotta, drained 
80ml double cream 
50g parmesan, finely grated 
Grating of fresh nutmeg 
Sea salt and freshly ground black pepper 
 
Method: 
1. Preheat the oven to 200c/180c fan/gas mark 6 
 
2. Cook the Jersey Royals in a large pan of boiling, salted water & simmer for around 10 mins until tender. Set aside to drain while preparing the tart case. 
 
3. Roll the pastry out roughly 4mm thick and line a buttered, 23cm loose-bottomed tart tin, pressing it well into the edges and trim any overhanging pastry with a knife. Place in the fridge for 15 mins. 
 
4. Prick the bottom of the tart all over with a fork, line with baking paper & fill with baking beans. Bake for 12-15 mins until the pastry is a light gold. Then carefully remove the baking beans and parchment & return the tart to the oven for a further 8 mins or until golden & crisp. 
 
5. Using a pastry brush, brush the 1 egg yolk all over the inside of the tart & return to the oven for 1-2 mins until the egg wash has just set. This will help stop the tart from leaking. 
 
6. Reduce the oven temperature to 180c/160c fan/Gas Mark 4. 
 
7. Place the eggs, double cream, wild garlic, spinach, mint leaves & watercress in a food processor and blitz to a green puree. Pour into a large bowl & whisk through the ricotta, lemon zest & parmesan. Season liberally with sea salt & black pepper & a good grating of fresh nutmeg. 
 
8. Pour the green egg mixture into the tart case until three quarters full. Cut the Jersey Royals in half & dot them & the asparagus on top of the tart, pressing down gently so they sink slightly into the egg mix. Bake for 25-30 mins or until set. Leave to stand for 10 mins before carefully removing from the tin, placing on a wire rack & leaving to cool a little before serving.