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 capsicums into a small saucepan. Add the onion, rosemary and vinegar and cook gently for about 10 minutes until soft. Remove from the heat. Chop the capsicums into small pieces.
Place a baking tray inside the oven and preheat to 200°C. Roll out the pastry on a lightly floured work surface to a round large enough to line a 21 cm flan tin, 3 cm deep. Gently push down into the base of the tin and trim the edge. Prick the base with a fork, then line it with baking paper and fill with baking beans.
Put the tin 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 170°C.
Spoon the capsicums into the flan case along with the cooked onions. Sprinkle with the goat's cheese and scatter with the chives.
Beat together the eggs, ricotta, milk and seasoning. Carefully pour the mixture into the flan case. Bake for 25–30 minutes until the filling is just firm. Remove and allow to cool for 30 minutes before serving.
1 portion vegetables
The pastry case can be made up to 1 week in advance. Once cool, double-wrap in plastic wrap, then keep chilled. Allow the pastry to come to room temperature, before baking blind, as described in step 3.