Pulse the flour, salt, sugar and butter in a food processor until you have coarse crumbs. Add the cold water a tablespoon at a time until the dough comes together.
Turn it out onto a floured surface, lightly knead into a ball, wrap and chill for at least 1 hour.
Preheat the oven to 180°C and line a baking sheet with baking paper.
Roll out the chilled dough into a rough circle and place it on the baking tray.
Spread cream cheese over the centre, leaving about a 5cm border all around the edge.
Layer the sliced nectarines and plums over the cream cheese, sprinkling goat’s cheese as you go. Add a sprinkling of fresh thyme to the top of your fruit layer.
Gently fold the 5cm border over the filling before brushing the pastry border with the egg wash.
Bake for about 30 minutes, until golden and the stone fruit is soft.
Remove from the oven and drizzle honey over the warm fruit.
