Whisk together the flour and salt. Pour into a food processor.

Cut the butter into pieces. Add the butter to the processor and pulse until the mixture resembles pea-sized lumps.

Add the water one tablespoon at a time, pulsing, just until the mixture sticks together in dough form.

Wrap the dough in plastic cling film and refrigerate for 30 minutes.

Preheat the oven to 350 degrees F. Grease and flour a 10" tart pan.

Roll out the dough into a circle on a floured work surface.

Transfer to the pan and crimp the edges. Use a fork to poke some holes in the bottom of the crust.

Place a layer of parchment paper inside the pan on top of the dough.

Place pie weights* on top of the pan.

Place the pan in the oven and blind-bake the crust for 20 minutes.

Beat together the goat cheese, sour cream, and cream cheese. Beat in the eggs.

Season with salt and pepper.

Spread 3/4 of the pickled onions over the goat cheese.

Pour the cream mixture over the top.

Sprinkle the thyme leaves over the top.

Distribute the Peppadews. Top with the rest of the pickled onions,

Bake for 40 minutes or until the tart starts to turn golden brown on the top.

Remove from oven. Let cool for 10-15 minutes before slicing and serving.