Method

Combine flour and salt in a bowl, make a well in the centre and, using your hand, mix in water and extra virgin olive oil, kneading lightly to make a smooth dough. Roll out until paper-thin, using a dowel rolling pin if possible, and use as required. (Note: if pastry becomes tight and resistant to rolling, this is due to over-kneading, so wrap in plastic wrap and allow to rest for 15 minutes so it can relax, then roll out as required).
Using a 9cm round cutter, cut rolled out pastry into rounds and press into 6cm wide patty pans or tartlet tins (to make 48 tarts). Prick with a fork and bake at 200°C for 10-12 minutes until golden and crisp. Meanwhile, to make Ratatouille, heat olive oil in a heavy based pot and sauté onion and garlic until softened. Add eggplant and capsicum and sauté for 5 minutes. Add tomatoes, zucchini and thyme and simmer for 5-10 minutes until thickened and zucchini is just tender. Season to taste. Divide goat’s cheese evenly between tartlets and top with Ratatouille mixture. Bake at 200°C for 5-10 minutes until heated through and serve warm.