Pea and Leek Tart With Thyme Pastry

for the pastry

1. To make the pastry simply place all the ingredients into a food processor and mix until a dough is formed, you may need to add a tiny bit of water if the pastry isn’t going together.
2. Wrap in cling film and chill until ready to use.

for the filling

1. Roll the pastry to fit the tart tin and prick the base all over with a fork then line with baking parchment and fill with ceramic beans or uncooked rice. Put this in a preheated 180°C oven for 20 minutes. Take the tart out of the oven and remove the ceramic beans, parchment paper and to ensure the base is extra crispy brush the bottom of the pastry case with the beaten egg and return to the oven for a couple of minutes.
2. Put the sliced leeks, garlic and thyme in a large frying pan with the olive oil and cook gently over a medium heat until they are completely soft. Set to one side to cool.
3. Place the defrosted peas into processor and blend into a puree then add the sugar and lemon juice, eggs, cream and salt and pepper and whiz for a further few seconds to blend well then stir in the parsley.
4. Fill the pastry case with the cooked leeks and pour over the pea mixture, sprinkle with the parmesan and return to the oven for around 30 minutes until the tart is set.