These individual vegetarian filo tarts are filled with new season potatoes, asparagus & goats cheese. Perfect for picnics.
Jersey Royal new potatoes are one of the jewels of the late spring and early summer, and are something that I greatly look forward to every year. These small potatoes are delicately, but fully flavoured with a rich potato nuttiness and are encased in a paper-thin skin.
The Jersey Royal potato fields are fertilised with seaweed, known on the island as Vraic, which is washed up on the beach with every tide. Because of the unique way they are grown and cultivated, Jersey Royals have been granted an EU Protected Designation of Origin (PDO), the only fresh fruit or vegetable in the United Kingdom to have this designation.
Jersey Royals are only available in Jersey and the mainland Britain, and if you are a visitor between April and July they are well worth seeking out. During the season they are harvested and exported every day, so you can be assured that the Jersey Royals on the supermarket shelves will be fresh and in good condition.
Jersey Royals are delicious boiled or steamed in their skins and served warm with lots of butter, pepper and salt and some fresh chives or mint, and are often the centre piece of the ubiquitous potato salad. They are a fantastic ingredient so I used Jersey Royals from Tesco in these individual filo tartlets, paired with seasonal asparagus.
A bag of Tesco Jersey Royals costs just £1, which makes them a very affordable premium ingredient, perfect for an everyday treat.
- 250 g Jersey Royal potatoes or other new potato
- 12 small asparagus tips
- 150 ml double cream
- 3 eggs
- 65 g soft goats’ cheese
- 4 layers filo pastry
- 50 ml olive oil
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Preheat the oven to 180C/gas mark 4.
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Cut the Jersey Royal potatoes into 1cm thick slices, and add to a saucepan of salted boiling water; simmer at a gentle boil for 10 minutes. Drain the potatoes.
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Cut the tips off the asparagus spears and fry together with the potatoes in 2tsp of the oil for 3-4 minutes.
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Add the cream to a jug, break in the eggs and add half the goats’ cheese; season with salt and pepper and whisk together.
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Cut the other half of the goats’ cheese into 12 small cubes.
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Lay out the filo pastry, and cut all four layers at the same time into 12 sets of squares large enough for your cupcake tin.
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Take each stack of filo, and brush each layer with oil. Overlap them at different angles as you reform the layers.
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Push each set of filo squares down into the cupcake tray.
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While preparing each tart, keep the remaining filo pastry under a damp tea-towel to stop it drying out.
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Place 2-3 pieces of potato and a cube of goats cheese in each case. Fill each one 2/3 full with the cream, egg and cheese mixture – the mixture will expand. Float an asparagus tip on top.
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Bake for 20-25 minutes until the egg and cream mixture is golden.
Eat warm or cold the same day.
Store for up to two days in a container in the fridge. Reheat in a low oven until the pastry is crisp again.
Wrap leftover filo in clingfilm and freeze.
Use the asparagus stalks in a risotto, or shave for a salad.
Recipe for Jersey Royal (New Potato), Asparagus & Goats Cheese Filo Tartlets commissioned by Tesco. All opinions our own.
This looks really delectable! I can imagine how perfect this will be to serve during summer garden parties :)
They are so easy to make you could whip up a massive batch of them.
I love Jersey Royals! My favourite way of eating them is as you described, steamed with butter but this recipe looks like a winner for any party!
I think they taste so much better steamed rather than boiled. Somehow far more potatoey.
That’s a rather good looking tartlet, they look super delicious. A perfect use for those jersey royal potatoes and just perfect with the goat’s cheese.
Thanks Mark, it is a rather splendid pairing.
Love these tarts! I love the mini new potatoes they have the best flavor
They certainly do – packed with taste.
They sound so good! I wish we could get them here in the States. Love this recipe- so pretty and looks delicious.
An new potatoes would work, but Jersey Royals are really extra special!
This is such a beautiful appetizer! Man, I wish I had one now!
We loved them! Time to make another batch.
How delicious do they look! They look perfect for parties and get together too
Ideal for a party, you could make bite sized ones too.
That sounds absolutely delicious! Thank you for sharing the recipe :)
Thanks Keely, enjoy it if you make it.
Yummm this looks so delicious, wish i could pick one up and taste it :)
We did finish them rather quickly. Delighted that you like them.
Filo pastry is so good and the combination of asparagus and goats cheese is a food match made in heaven!
I love filo, all that crunch!
I love snacks like these. This looks so yummy.
Me too – they did not last long.
OOh now I do love a good crunchy Filo pastry and the combination of using goats cheese with asparagus is making me drool!
I love filo, I adore the texture.
Such cute tartlets with Jersey royal potatoes! Tempting images!
Thanks Priya, they were very moreish.
These look lovely, I am a big fan of Jersey Royal’s too and always look out for them in the shops x
the season is all too short isn’t it?
I always look forward to this season as I adore jersey royals, although normally smothered in butter with some mint but this looks like a great way to try them too
I think its great to be able to mix it up and find different ways to cook them.
jersey royals are in season – perfect timing for a this fresh, light recipe. lovely.
New season Jersey Royals are one of the seasonal foods I most look forward to.
These lol delicious! We have some filo pastry so going to try and make these. Great receipe!
Thank you. I always have filo in the freezer.
These look great, Helen!
Thanks Lynn. I love the crunchiness of filo pastry.
thanks Lynn, I love a light filo pastry tart!
This sounds lovely and easy to make. Love all the ingredients in it x
So easy to make too!