Carrot and Leek Tart with Thyme

Preheat oven to 375°F (190°C).

Heat olive oil in a large skillet over medium heat. Add leeks and carrots and cook until softened, about 10-12 minutes.

Add garlic and thyme to the skillet and cook for another minute until fragrant.

Season with salt and pepper.

Remove from heat and let cool slightly.

In a bowl, combine the cooked leek and carrot mixture with heavy cream and Gruyere cheese. Mix well.

Roll out the puff pastry on a lightly floured surface to fit your 9-inch tart pan.

Gently press the puff pastry into the tart pan, trimming any excess dough from the edges. Crimp the edges for a decorative look.

Pour the carrot and leek mixture into the tart shell.

Brush the edges of the tart with beaten egg.

Bake for 35-40 minutes, or until the crust is golden brown and the filling is set.

Let cool slightly before slicing and serving.