Roll out and line a 9 inch / 23 cm flan dish and bake the pastry blind, removing the beans and paper for the last 5 minutes for the pastry to crisp up. Cool.
Gently fry the onions and garlic in the oil for about 10 minutes until quite soft and mix in the nutmeg. Stir in the tomatoes, sugar thyme and seasoning and simmer for about 10 minutes until the mixture is reduced and slightly syrupy. Remove from the heat and allow to cool. Mix in the olives and capers.
When ready to serve, spoon the filling into the flan case, sprinkle with the parsley and serve at room temp.