Place puff pastry slices next to each other and defrost at room temperature. Halve the peppers, clean, wash and cut into pieces. Peel and chop the onion. Wash the thyme, shake dry and remove the leaves
Heat the oil in a frying pan. Sauté the peppers for about 3 minutes, then add thyme, honey and diced onion. Season with salt and pepper and fry over a low to medium heat for 6-8 minutes, stirring occasionally.
Grease 6 tartlet cups (each approx. 10 cm Ø). Spread the paprika-onion mixture thickly on the base. Roll out puff pastry thinly on a floured work surface. Cut out circles (approx. 12 cm Ø). Lay the remaining dough on top of each other and roll out again. Cut out 6 circles in total. Place the dough circles on the filling, pressing firmly between the edge and the filling
Bake the tartlets in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 15 minutes. Turn out of the tin and serve immediately