Preheat the oven to 180°C then line a baking tray with baking paper.
Place the flour and salt directly onto your work surface. Use your fingertips to rub Farmer’s Table butter into the flour until you have a mixture that resembles coarse breadcrumbs. Create a well in the centre of the mixture and gently pour over the iced water. Use your hands to bring the dough together then wrap in plastic and refrigerate for 30 minutes.
Lightly flour your work surface then roll your pastry out into a 1cm thick circle. Transfer pastry to the baking tray then set aside to chill in the refrigerator.
Saute pancetta and leek then set aside to cool.
Spread Farmer’s Table cream cheese over the chilled pastry leaving a 3cm border and then sprinkle with parmesan and freshly grated nutmeg.
Thinly slice the potato and toss with the pancetta and leek. Season to taste. Arrange the potato mixture over the cream cheese then gently fold the pastry edges back toward the centre. Brush the border with egg wash and bake for 30 minutes until puffed and golden brown.
Garnish with fresh thyme and serve with a side salad.