Pancetta & cheddar tart with thyme & paprika pastry

As always, a big thank you to Good Foods UK

150ml full-fat milk, 3 eggs, 250ml double cream, 200g pancetta or bacon lardons, 100g button mushrooms, sliced, 100g mature cheddar, grated
For the thyme & paprika pastry: 200g plain flour, plus extra for dusting, ½ tsp smoked paprika, ¾ tsp thyme leaves, 100g butter, chilled and finely diced

Heat the oven to 190C/fan 170C/gas 5.
Sift the flour and smoked paprika with a pinch of salt. Grind the thyme in a pestle and mortar to release the flavour then stir into the flour mix. Add the diced butter to the flour and rub together lightly with the tips of your fingers until the mixture resembles breadcrumbs. Add 2-3 tbsp water gradually bringing everything together to make a dough. Form into a disc then wrap in clingfilm and rest in the fridge for 20 minutes.
Dust your work surface with flour then roll out the pastry into a rough circle, turning every now and again to keep the circular shape. Use the tin (a 24cm (3-4cm deep) tart tin) as a guide to check you have rolled the pastry big enough. Ideally you want a little bit of overlap to prevent shrinkage. Lift up the pastry onto your rolling pin then carefully unfold onto the tin. Ease the pastry carefully into the tin. Use the side of your little finger to make sure the pastry is pushed into the corners and flutes of the tin. Cut a circle of greaseproof paper big enough to line the tart case then scrunch the paper up to make it pliable. Line the tin with this then fill with ceramic baking beans or dried beans. Bake for 20 minutes then take out the beans and paper and cook for another 5 minutes or until the base has dried out. Turn down the oven to 150C/fan 130C/gas 2.
Trim the overhanging edges of the pastry with a small serrated knife while still warm. Whisk the milk, eggs and double cream. Fry the pancetta and mushrooms in a non-stick pan until both are slightly golden. Stir them into the egg mix while still hot then mix in the cheese. Pour the mix into the baked tart case. Cook for 40 minutes until just set. Cool a little in the tin and serve warm.