Preheat oven to 400°F
In a bowl mix together flour and salt.
In your mixer bowl add butter and sugar and beat until fluffy.
Add the egg, thyme, and vanilla, to the butter and sugar mixing thoroughly.
Add the flour to the mixture a little at a time until. Make sure not to over mix the dough. Just mix it until it begins to come together and all of the flour is incorporated.
Remove dough from bowl and form it into a ball (do not overwork the dough or it will be tough). Flatten into a disc and wrap in plastic wrap. Refrigerate for 30 minutes to firm up dough.
Once the dough is ready lay it on a lightly floured surface. Roll it out to approximately 1/8” thickness and make sure it is slightly larger than your tart pan (give it an extra inch all the way around).
Lay the dough over the tart pan. DO NOT stretch or pull the dough to make it fit, this will cause it to shrink when it is baked. Instead of pushing the dough down into the pan use your fingers to work the dough up the sides of the pan.
Pierce the bottom of the dough with a fork and place foil in the center then fill with pie weights (I use dried beans). This will keep the dough flat as it bakes.
Refrigerate for 15 – 20 minutes to let the dough firm back up.
Bake in a 400°F oven for 15 minutes, then remove the pie weights and continue baking until the crust is golden brown.
Remove from the oven and let cool completely.