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Preheat oven to 400˚F and lightly spray a muffin tin with cooking spray.
Roll out the puff pastry on a lightly floured surface into a 12x12-inch square.
Cut the puff pastry into 12 rectangles. Place one piece of puff pastry in each muffin tin. Refrigerate while you make the béchamel.
Heat the butter over medium heat in a small saucepan until it's foamy. Reduce heat to low and add the flour, whisking for one minute, until smooth.
Slowly stream in the milk, whisking until no lumps remain. Whisk in the dijon, salt, nutmeg and pepper. Continue whisking over medium-low heat until the sauce thickens, about 3 minutes. The sauce should coat the back of a spoon. Let cool slightly.
Spread 1 teaspoon of béchamel in the bottom of each puff pastry. Top with a thin layer of ham, then a layer of cheese. Spoon in another 1 teaspoon of béchamel, then another layer of ham and cheese. Sprinkle with fresh thyme.
Bake for 22-24 minutes, until the cheese starts to brown and the puff pastry is golden brown around the edges. Let cool for 10 minutes before enjoying.