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1
Put the goat cheese into the freezer for 15 mins to make it easier to slice.
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2
Add the oil and the onions to a frying pan and fry for a couple of mins over a high heat. Lower the heat and cook for another 10 minutes.
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3
Add the garlic and peppers to the pan, season with salt and pepper, cover again and soften over a low heat for a further 20 mins until completely soft.
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4
In crease the heat, remove the lid and fry for about 5 mins until lightly golden. Stir in the vinegar and thyme. Set aside to cool. Heat the oven to 425F and slide in a baking sheet to get hot.
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5
To make the base, put the flour, butter, parmesan and mustard powder into a food processor. Season with salt and pepper and whiz until crumbs form. Add the water and whiz again until it comes together to form a dough.
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6
Roll out on a floured piece of non stick baking parchment to a diameter of 11in round. Flute the edge and prick the base with a fork.
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7
Spoon the onion mixture onto the base and spread to within 3/4 in of the edge. Arrange the tomatoes and olives on top.
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8
Remove the hot baking sheet from the oven and slide the parchment and tart onto it. Return it to the oven and bake for 20-25 mins until the pastry is lightly golden and the base is crisp. Remove the goat cheese from the freezer and cut into 6 slices.
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9
Take the base out of the oven and arrange the cheese on top of the tomatoes. Return to the oven for 5-8 mins or until the cheese has melted. Scatter with parsley and serve hot.
