Serves: 6
Pre-heat the oven to 220°C / 200°C fan / gas 7 and line a large baking tray with parchment paper.
Unroll the pastry then cut into 6 squares. Transfer and arrange squares on the prepared baking tray making sure they’re not touching each other.
Use a sharp knife to lightly score a 1cm border around each square, then use a fork to prick the centres. Chill in the fridge until needed.
Cut each Dubliner Vintage slice into 3 pieces, set aside. Cut pears in half, trimming off the top and bottom and removing the core. Cut into thin slices (You need 24 slices in total.)
Remove pastry from the fridge and arrange alternating slices of pear and Dubliner Vintage cheese in the centre of each tart, starting and ending with the pear. (Each tart will have 4 slices of pear and 3 pieces of cheese.)
Scatter over the thyme then drizzle each with ½ tsp honey. Lightly season with salt and pepper. Brush the borders of the pastry with beaten egg.
Bake until puffed up, golden and the cheese is bubbling, 15-20 minutes. Leave to cool on a wire rack for about 5 minutes, then drizzle each with another ½ tsp honey to serve.