Preheat oven to 200°C. Line 2 large trays with baking paper.
Roll out puff pastry to a large rectangle. Cut into 8 rectangles. Set aside. Sizing doesn't really impact cooking time, but try and make them even if you can.
On each tray, drizzle EVOO in the 4 places where your puffs will be. Drizzle with balsamic vinegar, add salt, pepper and thyme leaves.
Arrange pear slices on top, then sprinkle with grated parmesan.
Lay puff pastry on top of these ingredients and push down onto the paper, then seal edges with a fork. Brush with egg wash. Sprinkle with more parmesan.
Bake for 15-18 minutes.
Carefully flip upside down and serve with crumbled goats cheese, a good dollop of caramelised onion, a drizzle of the honey and fresh thyme sprigs. (Time for an Instagram pic we think!)