Crust

1. To make the crust, combine the flour and salt in a medium bowl.
2. Add the butter and using your hands rub the butter into the flour until the mixture resembles coarse meal.
3. In a small bowl, whisk together the crème fraiche, lemon juice and cold water.
4. Add the mixture to the flour mixture and blend everything together with a fork. Stir in chopped thyme. Do not knead the dough.
5. Gather the clumps into a ball. Wrap the dough tightly in plastic wrap and flatten a bit.
6. Refrigerate for at least an hour.

Veggies

1. Preheat oven to 180℃.
2. Put all the vegetables into a roasting tray. Sprinkle with herbs and drizzle over 2 tablespoons olive oil. Season with salt and pepper and toss everything together until all the vegetables are evenly coated. Cut off the top of the garlic head, exposing the cloves. Drizzle some olive oil on top and wrap in foil. Place the garlic on the roasting tray with the vegetables.
3. Roast the vegetables about 20-30 minutes stirring once or twice until tender. Squeeze the garlic into a large bowl and mash with a fork. Add the roasted vegetables, half of the cheese and toss gently.
4. Increase oven temperature to 200℃.
5. Unwrap the dough and press the edges so that there are no cracks.
6. Dust a sheet of parchment paper with flour and roll out the dough into a 30cm circle about 0.5cm thick. Transfer the dough on the parchment paper to a baking sheet.
7. Arrange the vegetables on the dough, leaving a 5cm border. Scatter over the remaining goat cheese and fold the edges over the filling.
8. Bake on the lower half of the oven for about 35-40 minutes until the crust is golden brown. Let it cool for 10 minutes, then cut into wedges and serve.