Preheat the oven to 200°C.
Halve the fennel and remove the hard core. Cut into thin slices. Cut the courgette into ribbons with a vegetable peeler or cheese slicer. Cut the radishes into quarters.
Crumble 1/3 of the slice of Bettine No3 goat's cheese. Mix with the crème fraîche and the eggs. Add the fenugreek and risen half of the thyme. Season with salt and pepper.
Roll out the flammkuchen dough on a baking sheet lined with baking paper and fold the edges inwards. Pour the crème fraîche mixture over the base and divide the vegetables over it; for a nice effect, roll up the slices of courgette into small rolls. Cut the rest of the goat's cheese into slices and divide over the vegetables.
Bake the tartlet for 20 minutes in the oven, until the egg has set and the edges are golden brown. Meanwhile, finely chop the parsley and cut the spring onion into rings. Remove the tart from the oven and sprinkle with the spring onion and parsley.