1. In a large bowl, combine the flour and salt. Add the cold, diced butter and use a pastry cutter or your fingertips to incorporate the butter into the flour until the mixture resembles coarse crumbs.
2. Gradually add the ice-cold water, one tablespoon at a time, mixing gently with your hands until the dough just comes together. Be careful not to overwork the dough.
3. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

1. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until the onion becomes translucent, about 5 minutes.
2. Stir in the eggplant, zucchini, red bell pepper, and yellow bell pepper. Season with salt and black pepper. Cook, stirring occasionally, until the vegetables have softened, approximately 10 minutes.
3. Add the thyme leaves and diced tomatoes, cooking for an additional 5 minutes until the mixture is well combined. Remove from heat and let it cool slightly.

1. Preheat your oven to 375°F (190°C). Roll out the pastry dough on a lightly floured surface to about 1/8 inch thick.
2. Cut the dough into circles slightly larger than the tartlet pans (4-inch diameter). Press the dough into the tartlet pans, trimming any excess dough.
3. Divide the ratatouille mixture evenly among the tartlet shells. Crumble goat cheese over the top of each tartlet.
4. Place the tartlets on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the cheese is lightly browned.
5. Remove the tartlets from the oven and let them cool slightly. Garnish with fresh thyme sprigs before serving.
6. Enjoy your delicious French Ratatouille Tartlets with Goat Cheese and Thyme, a perfect healthy snack for any occasion!