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1 1/4 cups plain flour
1/2 tsp salt
120 g butter
2 tsp dijon mustard
1 tbsp fresh thyme leaves
2 tbsp cold water
Leek and feta tart
50 g butter
2 tbsp olive oil
3 leeks, white part only, cut into thick slices
4 cloves garlic, finely sliced
3 eggs, whisked
1/2 cup cream
200 g feta, crumbled
2 tbsp fresh thyme leaves
salad leaves, to serve
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