Vegetable and Cheese Tart

For Crust:

Mix flour, salt and pepper in medium bowl. Cut in butter using a pastry blender or fork until mixture is the consistency of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened.

Gather pastry into a ball and place on plastic wrap, press dough into a 1-inch thick flattened disk. Wrap flattened round of pastry in plastic wrap and refrigerate 30 minutes to slightly firm up the dough.

Preheat oven to 375º F.

Roll chilled dough out on lightly floured surface, using floured rolling pin, 2 inches larger than your pie plate. Fold pastry into fourths and place in pie plate; or roll pastry loosely around rolling pin and transfer to pie plate. Unfold or unroll pastry and ease into plate; pressing firmly against bottom and sides and being careful not to stretch pastry. Trim edges.

Cover dough with aluminum foil and weigh down with pie weights (may substitute dried beans or uncooked rice). Bake crust for 15 to 20 minutes. Remove foil and weights and cook for 8 to 10 minutes until just golden. Allow crust to cool before filling.

For Filling:

Melt butter in a large skillet, set over over medium-high heat. Add leeks, season with salt and cook, stirring, until leeks are soft, about 3 minutes. Increase heat to high and add mushrooms and peppers. Cook, stirring constantly, until mushrooms have released their liquid, about 5 to 10 minutes. Stir in thyme, cream, and season with pepper. Remove from heat and let cool.