Pre-heat the oven to 200°C. Melt the butter in a large, heavy-based saucepan over a medium heat and sweat the fennel and chickpeas for 8-10 minutes, stirring occasionally, until soft.
Spoon into a roasting tray and season on top. Top with the slices of goat's cheese and tomato, overlapping and evenly covering the entire surface.
Sprinkle the dried thyme and black olives on top. Drizzle with the olive oil and season again. Bake in the oven for 20-25 minutes until the goat's cheese starts to colour. Remove and allow to stand a few minutes before garnishing with a sprig of rosemary and serving.