• Preheat your oven to 375 degrees. 
• Prepare the Pate Brisee, refrigerate for 30 minutes, and roll out the tart. When ready, set up the tart on parchment paper on a baking sheet.
  
• Add a little olive oil to a pan and saute the sliced pears for 3-5 minutes on low heat with salt, pepper, and a thyme sprig to soften a bit. Remove pears and set aside.
  
• In the same pan, saute red onions with a little more olive oil and salt for about five minutes, until softened. Set aside.
  
• Mix the goat cheese with a drizzle of olive oil, the beaten egg, and salt and pepper and whisk/mix until creamy.
  

Assemble the Tart

• Brush olive oil over the tart. Spread a layer of the goat cheese around the tart, leaving a two inch border on all sides.
• Squeeze small portions of blue cheese between your fingers and spread in the same small portions evenly throughout the tart (as much or as little as you would like).
• Add the pears around the tart evenly in any pattern you like. Do the same for the red onions.
• Sprinkle the tart with a little salt and pepper and loose fresh thyme. You can add a few additional thyme sprigs onto the tart.
• Take the naked border of the tart by the ends and pull a little, stretching the dough out and bringing it back over the tart. Do this all around the tart. You can press into the dough as if you were making a pie or just fold over naturally. 
  
• Bake for 25-30 minutes, after which you can move the tart to a high rack in the oven and broil for just a few minutes to ensure the pastry is done/golden brown.
• Allow to cool in the pan, but you can move the tart via its parchment paper onto a wire rack to cool. Immediately add the prosciutto pieces onto the tart (I wound them up into little rosettes but the shapes are up to you!)