Mix the flour and paprika.

Add the chilled butter and rub it into the flour until it resembles coarse bread crumbs.

Add water, a couple of tablespoons at a time, until the dough comes together to form a ball.

Don’t knead the dough too much; just work it till it holds together.

Flatten the pastry into a disk, wrap in cling film, and chill in the fridge for 30 minutes.

Take the pastry out of the fridge and knead slightly to bring it together on a lightly floured surface.

Roll out the dough on a lightly floured surface to roughly 3 mm thickness.

Carefully lift the rolled out pastry and gently press it into the bottom and up the sides of the tart tin.

Trim the edges and patch any cracks with the remaining dough.

Place the crust in the fridge to chill for 15 minutes.

Preheat the oven to 200C.

Using a fork, prick all over the bottom of the crust, then place baking paper on top and fill with baking weights or beans or rice.

Bake in the oven for 15 minutes.

Take it out of the oven and remove the baking paper and beans.

Thinly slice the tomatoes (cherry tomatoes and grape tomatoes can be added whole).

Arrange the slices in the tart shells, sprinkle the thyme, and add crumbled goat cheese.

Bake again for 10 to 15 minutes until the tomatoes have softened.

Top with mustard greens and serve.