In a large bowl, mix the flour with a pinch of sea salt. Add the very cold butter cut into small cubes and work quickly with your fingertips or in a food processor until you obtain a sandy texture.

Incorporate 3-4 tablespoons of ice-cold water, bringing the dough together into a compact ball without overworking it. Wrap it in cling film and chill in the refrigerator for at least 30 minutes.

Preheat the oven to 200°C. Cut the kapia peppers into wide strips and sauté them gently in a pan with olive oil and the crushed garlic for 5-7 minutes until they soften and begin to caramelize. Season with dried thyme and ground black pepper.