Tarte Nicoise

Pastry: Place the flour, thyme, salt and pepper and butter in a food processor and pulse until the mixture resembles coarse breadcrumbs. Add the mustard and enough iced water for the mixture to hold together. Tip out on the bench and bring together quickly into a disc. Wrap in plastic wrap and chill for 30 minutes.

Filling: Heat the oil in a large skillet. Remove the seeds from the capsicum, slice 1cm thick and add with the onion to the pan. Season. Cook until soft and thick, about 30 minutes. Transfer to a bowl and cool.

Preheat the oven to 190°C

Assembly: Roll out the pastry on a lightly floured surface and line a tart tin (24cm round or 21x29cm rectangular, with a removable base). Using a slotted spoon spread the filling over the base. Halve the tomatoes and scoop out and discard the seeds. Cut the tomatoes in half again and arrange in rows alternating with the anchovies. Scatter with the olives and thyme leaves. Combine the garlic and oil and spoon over the tart. Give a good grind of pepper and bake until the filling is bubbling and the crust is golden, about 35 minutes. Allow to stand for 10 minutes before serving. Serves 8