Mix together the flour, oats, thyme and a pinch of salt, then rub in the spread with your fingertips. Add enough of the cold water to bind to a soft dough. Wrap with plastic wrap and chill for 15 minutes.
Meanwhile, drain the oil and juices from the jar of peppers into a small pot. Add the onion, rosemary and vinegar and cook gently for about 10 minutes until soft. Remove from the heat. Chop the peppers into small pieces.
Place a baking tray inside the oven and preheat to 400°F (200°C). Roll out the pastry on a lightly floured work surface to a round large enough to line a 21 cm flan pan, 3 cm deep. Gently push down into the base of the pan and trim the edge. Prick the base with a fork, then line it with baking paper and fill with baking beans.
Put the pan on the hot tray and bake for 15 minutes, then remove the paper and beans and bake for a further 3 minutes. Reduce the oven to 340°F (170°C).
Spoon the peppers into the flan pan along with the cooked onions. Sprinkle with the goat's cheese and scatter with the chives.6Beat together the eggs, ricotta, milk and seasoning. Carefully pour the mixture into the flan pan. Bake for 25-30 minutes until the filling is just firm. Remove and allow to cool for 30 minutes before serving.
Each serving: 16.5 g protein, 27 g fat of which 8 g saturates, 42 g carbohydrate, 4 g fibre, 481 Calories