Cheese and thyme potato tart

Method

1. Grease a 1.2 litre pie dish. Unroll the pastry and use to line the dish. Gently press the pastry into the sides of the dish, then trim the excess and use the trimmings to patch up any holes in the sides. Chill in the fridge for about 15 minutes.
2. Preheat the oven to 180°C/fan 160°C/gas 4. Prick the pastry base all over with a fork, line with baking paper, then pour in baking beans or rice up to the top of the dish.
3. Bake for 15 minutes until the sides are firm, then remove the paper and beans/rice and cook for 10 minutes more until lightly golden all over. Remove from the oven and trim any uneven pastry edges with a serrated knife. Put the dish on a cooling rack.
4. Meanwhile, put a large frying pan over a high heat and add the oil. Fry the potatoes and onion for 20-25 minutes, stirring regularly, until the potatoes are cooked (they will be tender when pierced with a fork). Stir in the thyme and most of the cheese, then arrange in the pastry case.
5. Whisk together the cream and eggs, season well, then pour over the potatoes, making sure it gets into all the nooks and crannies (see tip). Sprinkle over the remaining cheese, then bake for 40-45 minutes until golden and the egg is set. Allow to stand for 5 minutes, then serve.