6small plumspits removed and each side cut into quarters
Preheat oven to 400 degrees F.
Defrost puff pastry on the counter for about 1 hour. Unroll the sheet and cut it into a 12 X 8 inch rectangle. Line a baking sheet with parchment paper.
Using a small paring knife, trace a rectangle 1 inch from the edge of the parchment paper, being careful not to cut all the way through the dough. Use a fork to gently pierce small holes on the interior of the rectangle.
Sprinkle the sugar on the interior of the rectangle. Line up the pears with the wide, bulbed end of the pears on the outside of the tart so the smaller, neck part of the pears overlap in the center and the slices snuggle closely together. Insert plum slices skin side up, randomly, where gaps appear or where it looks visually appealing. Drizzle with 2 tablespoons of honey.
Bake tart for 15-20 minutes then reduce heat to 350 degrees F and bake for another 10-15 minutes or until the pastry is golden brown and the fruit is soft.
Remove from the oven and drizzle with the additional 2 tablespoons of honey. Garnish with crumbles of blue cheese and thyme leaves. Serve warm with ice cream or at room temperature.