1. Put the flour, butter and a pinch of salt into the bowl of an electric bench-top mixer. Mix until it resembles fine breadcrumbs then add the water, mixing to a smooth dough. Wrap the pastry in cling film and refrigerate for 24 hours.
2. Allow the pastry to come to room temperature and divide it into 10 even-sized portions (about 60g each). On a floured surface roll 8 pieces of pastry into a round shape roughly the thickness of a two-dollar coin. Roll out the remaining 2 pieces of pastry, dusting with more flour if you need to and cut into 8 strips, each half a centimetre wide and 3mm thick. Rim each pastry with a flat strip of pastry, ensuring the outer edges meet. Slide onto a large, flat baking tray lined with greaseproof paper. Set the oven to 200°C.
3. Make the filling. Crumble the goats' cheese into a bowl and mix in the ricotta. Grate the mozzarella and beat it in with the crème fraiche. Grate the parmesan, stir into the cheese mix then season with thyme, salt and pepper.
4. Fill each tart with the cheese mixture and decorate with the pitted black olives and carefully slide the tray into the oven. Bake for 20-30 minutes until the filling looks lightly risen and the pastry is cooked through.
5. Remove the tray from the oven - the tarts are best served when warm rather than cold or hot.

Makes 8 small tarts