Instructions: To make the pastry: In a medium bowl, toss the flour, thyme, salt and pepper.

Cut in the butter, 1 tablespoon at a time, with a pastry blender, two knives or your fingertips until the mixture resembles coarse crumbs. Stir in the mustard and enough ice water for the mixture to hold together. Form it into a ball, cover with plastic wrap, and chill for 30 minutes. To make the filling: Heat the oil in a large skillet. Stir in the bell peppers, onion, salt and pepper. Cover and cook, stirring occasionally, until soft and thick, 30 minutes. Transfer to a bowl and allow to cool to room temperature.

Preheat the oven to 375 degrees. On a lightly floured surface, roll the chilled dough out to form an 11 inch circle. Transfer it to a 10 inch tart pan with removable bottom, and press the pastry onto the bottom and sides. Using a slotted spoon, transfer the filling mixture to the tart pan, discarding any accumulated liquid in the bowl.

To make the topping: Halve the tomatoes lengthwise, and scoop out and discard the centers. Halve them again lengthwise. Arrange 5 rows of tomato strips, alternating with rows of anchovies, across the filling. Sprinkle the olives on top. Combine the garlic and oil, and spoon over the tart. Sprinkle with pepper and thyme. Bake until the filling is bubbling and the crust is golden, 35 minutes. Remove from the oven and let stand 10 minutes before serving.

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