Preheat the oven to 200°C, 400°F, Gas Mark 6.
Lay the pastry out on a sheet of nonstick baking paper. Score a 1cm border around the edge. Prick the base all over with a fork and bake in the oven for 8-10 minutes until lightly gold and starting to puff up around the edge. Arrange the pears evenly over the base of the tart, then top with the Roquefort, rocket and walnuts. Grind over a little pepper.
Turn the oven down to 180°C, 350°F, Gas Mark 5. Bake in the oven until the pastry is cooked through and the cheese melting – check after 10 minutes, then check every four minutes or so until done. Drizzle with the honey before serving.
This recipe is very rich and indulgent, so shouldn't be eaten too often. But it's perfect for those special occasions!