Knead the flour, Sanella, salt and eggs with the hand mixer to form a smooth dough. Press the dough into the mold, forming an edge of about 2 cm. Let the mold rest for about 1 hour.
Wash the peppers, cut in half, remove the seeds and the white dividers. Place the pepper halves face up on a baking sheet and grill in the preheated oven on the top shelf until the skin is almost black. Briefly cover the peppers with a damp kitchen towel, peel off the skin and cut into strips approx. 3 cm wide. Prick the dough with a fork and prebake in the oven for approx. 15 minutes at 200 ° C.
For the filling:
Stir the goat cream cheese and milk until smooth, season with thyme, salt and pepper. Spread the goat`s cream cheese on the tart base, spread the peppers on top and bake for another 30 minutes.