Make the pastry by mixing the flour, thyme, olive oil and salt in a processor on high speed. with the motor still running, add the water. The pastry should feel a bit like pizza dough. Cover in plastic film and refrigerate for 30 minutes.
Preheat oven to 200 degrees.
In the meantime slice the mozzarella and tomatoes and chop the garlic.
Spray cooking spray on the tart pan or alternatively melt some margarine and use a brush. Now, roll out the pastry and line the bottom and sides of the pan. I use a square 23cm OR a 30 cm circular tart tray.
Cover the pastry with a sheet of baking paper, then use baking beans to weigh the pastry down. ( you may use ordinary dry legumes and then keep using them for this purpose). BAKE for 15 minutes.
Remove the Baking Beans and sheet of paper.
Now start overlapping slices of tomato and mozzarella, so that all the bottom is covered.
Using a brush cover the slices in olive oil. Add the chopped garlic, thyme and season with salt and pepper.
Bake 10 more minutes, add the chopped olives, then bake a further 10 minutes. (This ensures that the olives don't get burnt or too dry).
This tart can be enjoyed straight from the oven or at room temperature on a hot day.