Heat the oven to 220°C. Roll out the pastry to line a flan tin; cover the base with baking paper and beans or crumpled foil. Bake blind for 20 minutes, remove the beans or foil and allow to cool.
Whizz the goat’s cheese with the brousse or fromage frais in the blender until smooth and creamy, add the eggs, cream, thyme and seasoning – it will not need much salt because of the olives. Transfer the mixture to the pastry base, arranging the olives evenly across the top. Reduce the oven temperature to 200°C and bake the flan for 20–25 minutes. Test after 20 minutes, as it is vital not to overcook it. If it is not set and the pastry is getting too brown, turn down the heat to 180°C and cook for a further 10 minutes.
Eat with a garlicky green salad with fresh herbs – basil, parsley, chives, tarragon and chervil – and possibly some slices of raw onion.