Preheat oven to 150 degrees C.
Reduce the pear syrup.
Cut filo sheets into 24 of 5×5 cm. Brush each with melted butter. Place one sheet diagonally on top of another to create a hexagonal shape.
Lightly butter 2 x 12 shallow mini muffin trays. Line each with hexagonal shaped filo, pressing the pastry well into sides. Whip cream and eggs and season with salt and ground black pepper. Crumble chevin cheese into the filo pastry and top with crumbed gorgonzola. Add a spoon of the mix of eggs, cream, salt and black pepper to the cheese into each of the filo tartlets. Bake for 12 mins at 150 degrees C, until puffed and golden.
Add 2 slices of pears and spoon 2 teaspoons of the reduction over the slices and into tart. Sprinkle thyme leaves on top and serve warm.
Feast-de-renaissance products are available at most good delis and some Pick n Pay stores. For a full list of stockists, click here.