off to market we go

APPLE & CHEESE FARMHOUSE TART

Serves 8

FROM THE MARKET

80g cold butter, chopped
½ cup (120g) sour cream
1 egg yolk
2 medium red apples (300g), unpeeled
300g brie
400g ricotta
1 tablespoon fresh thyme leaves
1 egg
¼ cup (85g) grapefruit, lime or orange marmalade, warmed
8 sprigs fresh thyme, extra

FROM THE PANTRY

1⅔ cups (250g) plain flour
1 tablespoon extra virgin olive oil
2 teaspoons wholegrain mustard

To make the pastry, process flour and butter until crumbly. Add sour cream and yolk; process until mixture comes together. Knead pastry on a floured surface until smooth. Wrap in plastic wrap; refrigerate for 30 minutes.

Oil a 24cm round loose-based tart tin. Roll pastry between sheets of lightly floured baking paper until large