Preheat the oven to 200°. Line a baking sheet with parchment paper.
Roll the puff pastry out a little to stretch it and then transfer to the prepared baking sheet. Line out the border of the crust.
Working inside the borders, spread the ricotta cheese. sprinkle the gouda on top. Arrange the thyme and chili flakes on the pastry. Add the artichokes and lightly drizzle over a squeeze of honey. Chill in the freezer for 10 minutes.
Bake for 25-30 minutes or until the pastry is golden and the cheese is melted.
