Defrost puff pastry slices side by side at room temperature. Halve the cheese. Peel and quarter pears and remove the core. Cut pear quarters into thin slices and sprinkle with lemon juice
Place puff pastry slices on top of each other and roll out thinly on a floured work surface, approx. 2 mm thick. Cut out 6 circles (approx. 10-12 cm Ø each) and place them on a baking tray lined with baking paper
Prick the puff pastry several times with a fork, cover with slices of pear and cheese, drizzle with honey. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 25-35 minutes. Remove and let cool down a little. Wash the thyme, shake dry and place 1 stalk on each tartlet. Serve hot or cold
Waiting time approx. 25 minutes