Method
Preheat your oven to 200c/400f/gas 6- Circotherm 190c
Butter 6 ovenproof soup plates or bowls, sprinkle the inside with ¼ of the Parmesan and shake to cover so it sticks. This will form a key for the soufflé to climb up.
Whisk the egg yolks until smooth, add the goat’s cheese and whisk again to combine. Stir in the sauce and season, add the thyme leaves. Fold in half of the remaining Parmesan.
In a separate bowl whisk the egg whites with a pinch of salt until soft peaks form. Fold in a large spoon of the whites thoroughly into the cheese mixture to break up the density, then carefully fold in the remaining whites.
Roll the pastry out on a floured surface until almost large enough to line a 22cm loose-bottomed tart tin. Line the tin with the pastry, leaving any excess overhanging. Place the tin on a baking tray, prick the base, line with parchment then rice and bake at 180c/gas 4 until golden at the edges. Remove the paper and beans and bake for 5-7 minutes at 160/gas 3 until the base is dried out a little. Trim the edges.
Spoon the souffle mixture onto the puff pastry base and bake for 25-30 minutes.