Finely grate <quantity>30<unit>g</unit></quantity> of parmesan cheese

Add <quantity>200<unit>g</unit></quantity> of all-purpose flour, the grated parmesan, and <quantity>½<unit>tsp</unit></quantity> of dried thyme to a food processor

Add a pinch of salt and black pepper to taste

Pulse to combine

Add <quantity>100<unit>g</unit></quantity> of butter and process until thoroughly combined and resembling a sandy texture

Add <quantity>50<unit>ml</unit></quantity> of water while processing, ½ tbsp at a time, just until the mixture comes together in a ball. If necessary, add more water, 1 tsp at a time. Be careful not to over wet the dough

Wrap the dough in cling film and gently press into a disk shape. Place it in the refrigerator for at least 15m to firm up slightly

Remove the dough from the refrigerator and roll it out on a floured surface until <quantity>2<unit>mm</unit></quantity> thick and large enough to cover the bottom and sides of a medium tart mold

Transfer the dough to the tart mold, with the help of the rolling pin, and carefully press it against the mold sides

Trim off the excess overhanging dough and poke it with a fork

Place it in the refrigerator for 30m to chill

Preheat the oven to <temperature>180<unit>°C</unit></temperature>

Remove the tart mold from the refrigerator and line it with parchment paper. Fill it with pie weights or dried beans

Parbake the tart for 15 minutes until it sets without browning

Remove the weights and parchment paper

Beat <quantity>1</quantity> egg with <quantity>1<unit>tbsp</unit></quantity> of water and brush it over the dough

Return the tart to the oven and bake for 5m until light golden brown and with a dry texture. The savory shortcrust pastry is ready

Fill it with your favorite stuffing and enjoy!