Wash the rosemary twigs and put them into the honey jar. Leave the rosemary to stand for at least 1 week to allow the flavour to develop. Place the puff pastry slices next to each other on a floured work surface and allow to thaw.
Wash the thyme, remove the leaves and chop them coarsely. Mix milk, eggs and thyme and season with salt and pepper. Grease 6 tartlet forms (12 cm Ø). Roll out puff pastry thinly on a floured work surface and cut out 2 circles (15 cm Ø) from each plate.
Pour the dough into the moulds and press gently. Place the goat cheese taler in the middle of the mould, pour egg milk around the cheese until the mould is 3/4 full. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes until golden brown.
In the meantime, clean, wash and dry rocket. Let the goat cheese tart cool down briefly and remove from the mould. Arrange baskets on a plate. Garnish with rocket and rosemary. Pour a little honey over the baskets.