For the pastry: combine flour with olive oil. Add enough cold water (about 200 ml) (approximately 3/4 cup) to make smooth pastry. Wrap in foil and let rest for 1 hour.
Knead pastry well and divide into two portions. Let rest for 5 minutes. Roll out thinly and line buttered ramekin with one circle, making an edge all around.
For the topping: cut goat cheese into small pieces and spread on pastry. Sprinkle with rosemary needles.
Top with second pastry circle and press the edges together well. Prick pastry with a fork several times and brush with olive oil. Sprinkle with coarse salt. Bake in preheated oven at 225°C (approximately 425°F) for about 20-25 minutes. Garnish with a small sprig of rosemary and serve.