Preheat the oven to 200c fan-forced (220c non-fan). Line two baking trays with baking paper (or one large tray).
Slice the tomatoes into 0.5cm thick slices and set to one side.
Dust work bench and pastry with flour, roll the sheet of pastry to 32cm x 27cm. Fold the pastry in half on the long side to mark the half way point, cut along this line then cut each rectangle into four equal pieces so you have eight tarts. Spread over two baking trays or one large tray.
Spread a little of the mustard over each piece of pastry and sprinkle each one with breadcrumbs.
Divide the tomato slices between each tart then sprinkle with the thyme and salt and pepper.
Bake at 200c fan-forced (220c non-fan) for 10 minutes then reduce oven to 180c fan-forced (200c non-fan)-forced and continue to bake for 20 to 25 minutes or until the pastry is golden brown. Sprinkle with parsley before serving.
For the goat curd dip, combine all ingredients. Serve the dip on the side along with a green salad.