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Preheat the oven to 220°C.
Place the pastry on a lined baking sheet.
Arrange the beetroot slices in an overlapping circular pattern, leaving about 1½ inches of space around the edges.
Drizzle with oil & honey, then scatter over the goat cheese and thyme.
Gently fold in the pastry edges, no need to make it perfect, the rustic look is part of the charm.
Brush the crust with egg wash and sprinkle with flaky sea salt.
Bake for 30–40 minutes, until golden brown and crisp.
Serve warm, maybe with a simple salad or alongside a roast chicken. It's the kind of thing that feels special but requires almost no effort…my favorite kind of cooking