Method

• 1.
  Whiz flour and cheese in a processor with 1 teaspoon salt and some pepper. Add 100ml oil and 2 tablespoons water. Process to coarse crumbs. Turn out onto a floured bench and use hands to form into a smooth ball. Enclose in plastic wrap. Chill for 30 minutes.
• 2.
  Meanwhile, heat remaining olive oil in a pan over low heat. Cook onion, capsicum and chopped thyme, stirring occasionally, for 20 minutes until softened. Add sugar and vinegar and stir for 10 minutes or until slightly caramelised.

• 3.
  Preheat oven to 180°C. Roll pastry on a floured surface to 5mm thick. Use a 6cm pastry cutter to cut 20 rounds. Place on a baking tray and prick with a fork. Cover with baking paper and another tray. Bake for 15 minutes. Remove top tray and paper. Top tarts with onion and thyme sprigs, then bake for 15 minutes or until pastry is golden. Serve warm as a canape.