To make the pastry, assemble the food processor using the Quad blade.

Place flour and butter into the processing bowl. Process ingredients until mixture resembles a fine crumble.

Add egg and water and process until mixture forms a ball. Do not over process.

TIP: Add the water gradually as you may not need it all.

Lightly knead dough by hand until smooth and shape into a disc. Cover with plastic wrap and refrigerate for 20 minutes.

Preheat oven to 180°c. Use a 25cm x 3cm cm loose base round flan tin.

Assemble the processor with the spindle and the variable slicer set to setting 3-4. Slice leeks.

Heat butter and oil in a frying pan over a medium heat; add leeks and cook, stirring, until the leeks have softened.

Add the chopped thyme and cook for a further minute. Season with salt and pepper and set aside.

Roll dough between two sheets of baking paper large enough to line tin; line flan tin with pastry.

Using a fork press several holes around the middle of the pastry.

Line tin with baking paper and fill with baking beads or uncooked rice. Bake in oven for 10-15 minutes; remove beads and paper and bake for a further 5 minutes.

Spread leeks over the base of the pastry and sprinkle with goats’ cheese and top with extra sprigs of thyme.

Whisk together cream, eggs, salt and pepper; pour over egg mixture.

Bake in preheated oven for 30 minutes or until set.

Allow to cool for 30 minutes before serving.