Lemon thyme and leek tart
A sublime lunch or dinner that beautifully illustrates the power of the tweak. Make this with common thyme, lemon thyme or orange thyme and that slight shift in bias makes three very different tarts. Lemon thyme makes the sunniest, orange thyme is altogether more resinous and autumnal, and common thyme gives a tart you could eat for breakfast, lunch and tea and not tire of it. You could make this with onion rather than leeks, and in a tart tin if you prefer. A swizz of herb oil or picada to serve is a fine option.
See more recipes from 'Herb: A Cook's Companion'
Method
For the pastry, put the flour, salt and butter into a food processor and pulse until the mixture resembles fine breadcrumbs. Add the egg and pulse until the mixture just comes together. (Alternatively, mix the butter into the flour and salt in a bowl using your fingertips until it resembles breadcrumbs, then add the egg and mix to form a dough.) Bring the dough together with your hands, adding the thyme leaves, and shape into a round. Cling film (plastic wrap) the pastry and rest in the fridge for 30 minutes.
This recipe is extracted from 'Herb: A Cook's Companion' by Mark Diacono (Quadrille, £26).
