Preheat the oven to 200°C.
Divide butter and sugar between two small ovenproof blini pans and heat until golden-brown caramel forms.
Add a sprig of thyme and the shallots to each pan.
Cook the shallots for 3 to 4 minutes until they begin to brown.
Crumble the soft goats' cheese over half of the pastry on a floured surface.
Fold the pastry over the cheese and roll it out to a 5mm thickness.
Cut two circles of pastry slightly larger than the pans.
Cover each pan with a pastry round and tuck the edges around the shallots.
Bake for 15 to 20 minutes until golden, then remove to cool slightly.
Whisk honey, oils, and lemon juice with seasoning to create the dressing for the cress and lettuce.
Grill the firm goats' cheese slices under high heat for 2 minutes until golden.
Invert the tartes onto plates and top with grilled cheese and dressed salad.