Leek, Thyme and Goats Cheese Tart

Pastry: Put the flour, salt and thyme in a food processor and pulse to blend. Add the butter and pulse again until it resembles coarse crumbs. Add the egg and water and pulse until the dough starts to come together. Tip onto the bench and form into a flat disc. Wrap and chill for at least 1 hour. Roll out on a lightly floured bench and line the tart tin. Chill or freeze until firm.

Preheat the oven to 200˚C.

Bake the tart blind for 20 minutes then reduce the oven temperature to 170˚C. Remove the baking beans and paper and cook the tart for a further 6-8 minutes or until the base of the pastry case is cooked and lightly golden.

Filling: Melt the butter in a large sauté pan and add the leek, onion, garlic and thyme with a good pinch of salt. Cover and cook until tender but not coloured, stirring occasionally. Cool.

Whisk the crème fraîche and eggs together in a bowl and season well. Stir in the cooled leek mixture and pour into the tart case, smoothing it out evenly. Crumble over the goat’s cheese and bake for 25 minutes or until the filling is set. Cool for at least 15 minutes before removing from the tin. Serve warm or at room temperature with a green salad. 

To bake blind: line a prepared pastry case with baking paper and fill with pie weights or dried beans. The beans support the pastry as it cooks. Bake in a preheated 190˚C - 200˚C oven for up to 20 minutes before removing the paper and weights. The shell should now have taken form. Return to the oven for the time specified in the recipe.