200g flour (approx 1¼ cups)
½ teaspoon salt
2 teaspoons picked thyme leaves
100g cold butter, cubed
1 tablespoon apple cider vinegar
6 tablespoons iced water
1 egg
100g crème fraîche (I used Zany Zeus)
2 tablespoons chives
400g cooked new potatoes, sliced
200g ham, thinly sliced
50g gruyère, grated

Rough pastry tarts like this are great for picnics and they handily use any leftovers. Here I used leftover new potatoes, but kūmara, pumpkin, zucchini, capsicums and eggplant all work well. Use any hard cheese that you have to hand.

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2.Put the flour, salt and thyme leaves in a food processor and blitz to combine.
3.Add the butter and pulse to a coarse crumb.
4.Add the vinegar and water and pulse until it looks crumbly.
5.Put onto a clean bench and bring the pastry together with your hands and then knead until it combines.
6.Flatten into a rough circle. Wrap in plastic wrap and put in the fridge to rest for at least 1 hour.
7.Roll out to a 3-4mm thickness on a lightly floured bench.
8.Put onto a tray lined with baking paper and refrigerate for at least 30 minutes (this can be prepared ahead of time until required).
10.Heat the oven to 200°C.
11.Whisk the egg in a large bowl and set aside 2 tablespoons to egg wash the pastry.
12.Add the crème fraîche and chives, season with salt and pepper and whisk until smooth.
13.Stir through the potatoes and ham and combine well.
14.Sprinkle half the gruyère onto the pastry, leaving a 4cm border at the edges.
15.Spoon on the filling, then scatter over the remaining gruyère.
16.Fold the edges of the pastry over the filling. Brush the edges with the egg wash.
17.Bake for 30-35 minutes or until the pastry is golden.
18.Allow to cool for 5 minutes before slicing. Serve with a green salad.

Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jess Hemmings