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Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy clean-up.
Lightly flour your work surface and roll out the thawed puff pastry sheet until it’s smooth and even. Transfer the puff pastry to the prepared baking sheet.
Spread the apple butter evenly across the puff pastry, leaving about a 1-inch border around the edges.
Layer the sliced brie and apple slices on top of the apple butter. Drizzle a bit of olive oil over the apples and brie, then season with kosher salt, freshly cracked black pepper, and sprinkle the fresh thyme on top.
Carefully fold the edges of the puff pastry over the apples, pinching the corners to seal them. Brush the beaten egg along the edges of the dough for a golden finish.
Bake the tart for about 30 minutes, or until the pastry is golden and fully cooked through.
While the tart bakes, heat a skillet over medium heat. Add the diced bacon and cook, stirring frequently, until it’s crispy. Once done, transfer the bacon to a plate lined with a paper towel to drain any excess grease.
Let the tart rest for 2-3 minutes after removing it from the oven. Transfer the tart to a cutting board and slice into 12 pieces. Serve immediately with a sprinkle of crispy bacon, a drizzle of honey, and a pinch of flaky sea salt and enjoy.