Preheat oven to 375°F (191°C). Line a 12×17-inch baking sheet with parchment paper or a silicone baking mat.

Unroll the pastry sheets on a floured work surface. Place the edge of one over the other and use a rolling pin to adhere them together. Roll the whole thing out into a 10×14-inch rectangle. Fold over the edges and crimp down with a fork. Crimping is much easier the colder the pastry is, so place into the refrigerator to chill if needed. Review my how to crimp and flute pie crust tutorial if you need extra help with this step.

Brush the entire pastry, edges included, with egg wash. Top with goat cheese.

Toss the pear slices and coarse sugar together. Line the pears on top of the pastry. Sprinkle with almonds and sea salt.

Bake for 35-40 minutes until the edges are golden brown. Remove from the oven, place on a wire rack, and allow to cool for 10 minutes. Drizzle with honey before slicing and serving.