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Method
Sift the flour into a mixing bowl. Gently rub in the margarine until crumbed. Slowly add the water and bind the mix--the less water used the shorter the pastry will be. Wrap the ball of pastry in clingfilm and chill for at least one hour.
Meanwhile, oven roast the red peppers, onions and whole garlic cloves until soft. Allow to cool.
Mix together the peppers, onions, garlic, feta, sundried tomatoes, thyme and season. Place to one side.
Take the pastry from the fridge and on a floured surface roll out until 2 mm thick. Press the pastry into a greased flan dish (approximately 12 cm diameter) and trim any excess from around the edges. Spread the filling mix evenly in the dish, pour over the eggs and season lightly.
Bake in a pre-heated oven at 150°C, gas mark 3 for 35 - 45 minutes or until firm to the touch. Serve hot or cold with a fresh green salad and a glass (or two!) of dry white wine.
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