Peel and cut the carrots in half lengthwise. In a saucepan, cook the carrots for 20 minutes in boiling water. Take them out of the water and reserve.
In a skillet, sauté the chopped onions in 2 tbsp. at s. olive oil. Add 2 tbsp. at s. of thyme honey and a tbsp. at s. white balsamic vinegar. Cook for 7/10 min, until the onions are lightly stewed.
Preheat the oven to 200°C. Brush the bottom and sides of a springform pan with olive oil. Spread the carrots evenly in the bottom of the pan. Spread the onion compote then sprinkle with crumbled fresh goat cheese.
Cover the entire disc with puff pastry, tucking the edges inside. Bake 20 mins. Wait 10 mins. before unmolding onto a plate and garnishing with fresh thyme and a little more honey if desired.