Preheat your oven to 400ºF to ensure it's hot and ready for baking the tart. This will help the puff pastry rise and crisp up nicely.

Lay the thawed puff pastry sheet out on a lined baking sheet. Make sure to keep a 1-inch border along all edges for a proper crust. Sprinkle the shredded white cheddar cheese evenly across the surface of the pastry, staying within the border. Arrange the sliced apples on top of the cheese in an even layer. I like to slightly overlap the apples for a more attractive look, but you can lay them out however you prefer.

Transfer the assembled tart to the oven and bake for 20 to 25 minutes, or until the puff pastry is golden brown and cooked through. The cheese should be bubbly, and the apples tender. I always keep an eye on the tart during the last few minutes to make sure the pastry doesn't overbrown.

Once baked, remove the tart from the oven. Drizzle with honey and sprinkle with fresh thyme leaves for a lovely sweet and herbal finish. Slice and serve while still warm—this is when the flavors are at their best.