Method

• 1.
  Preheat oven to 220°C/200°C fan-forced.
• 2.
  Melt the butter with the oil in a 19cm (base) x 25cm (top) heavy-based ovenproof cast-iron frypan over medium heat. Sprinkle over the thyme and drizzle over the honey. Arrange the leek, standing up, in pan and cook for 5 minutes, or until golden underneath. Pour over the stock and cook for 8-10 minutes, until stock has mostly evaporated and leek has softened.
• 3.
  Trim the pastry into a circle a little larger than the pan and place over the leeks, tucking edges into side of pan. Make a few incisions in pastry using a small sharp knife.
• 4.
  Bake for 25 minutes. Reduce oven to 180°C/160°C fan-forced and bake for a further 10 minutes, or until pastry is golden brown and flaky. Remove from oven and stand for 2 minutes.
• 5.
  Run a knife around edge of pan to loosen pastry from the side and carefully invert tart out onto a large serving plate or chopping board.
• 6.
  Crumble goat’s cheese over top of tart and garnish with extra thyme. Sprinkle with salt flakes and season with freshly ground black pepper to serve.