Preheat oven to 200C/390F
Lightly grease your baking tin.
Take the pastry out of the fridge for half an hour so it is easier to roll.
Roll the pastry out to size and use it to line your prepared tin (see my blog post, above, for pastry lining tips and techniques). Trim excess pastry. Prick the pastry case all over with a fork. Leave to rest in the fridge for half an hour.
Lay the prepared vegetables on two baking trays, drizzle with 2 tablespoons of the olive oil, season with salt and pepper, top with thyme sprigs and roast in the preheated oven for 20 - 30 minutes until browned, check regularly. The peppers will cook faster than the courgettes.
Heat the remaining tablespoon of oil in a frying pan and gently fry the shallots for about 5 minutes until soft.
Add the garlic and chopped thyme and fry for a further minute.
Put the drained and rinsed beans, the shallot mixture and salt and pepper to taste into a food processor and process until smooth but still with texture. Taste and adjust seasoning if needed.
Line the pastry case with baking parchment and fill with baking beans. Bake in the preheated oven for 15 minutes. Remove the beans and baking parchment and bake for a further 5 minutes.
Spoon the bean puree into the prepared case and smooth the surface. Top with the roasted vegetables.
Serve cold or heat in the oven for 20 minutes and serve hot.