1.     Preheat oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.

2.     Cut the butter into ½- inch cubes and place in the freezer; remove after 15 minutes. Place ¼ cup of water and 3 ice cubes into a medium bowl. Set aside.

3.     In a large bowl, place flour, salt, and cold butter. Cut the ingredients together with a pastry cutter or 2 butter knives.

4.     When all the dough is pea sized, drizzle 1 tablespoon of cold water from the water bowl around the edge of the bowl and work it in with a fork. Keep adding water 1 tablespoon at a time until the pastry holds together without crumbling; it will take about 5-6 tablespoons in all. Form the dough into a ball, wrap in plastic wrap, and chill in the refrigerator for 1 hour.

5.     In a large, heavy-bottom sauté pan over medium heat, add sparkling wine, lemonade, 3 sprigs thyme, bay, and peppercorns. Once hot and steaming, let simmer for 5 minutes. Add sugar, stir. Once sugar is dissolved add pears. Poach 3 minutes, flip, poach 2 minutes.

6.     With a slotted spatula, remove the pears and place them on a towel lined plate, discard thyme, bay leaves, and peppercorns. (Tip: Leave liquid, reduce until thick, serve over tart).

7.     Place the ball of dough on a lightly floured surface and flour the rolling pin. Flatten the ball and roll the dough out from the center, making a circle; when it gets to be6 inches in diameter, begin shaping the dough into an oval by pressing the rolling pin up and put. Roll the bottom wider in diameter while keeping the top oblong. Manipulate it by hand into a pear shape. Slide onto the baking tray.

8.     Place quarter- sized drops of goat cheese randomly across the surface leaving a 1-inch boarder of dough. Find the best-looking whole pear with a stem and place it at the top. Begin overlapping slices of pear, with slices fanning slightly outward from the center.

9.     Starting at the bottom of the tart, begin pleating the dough and folding it over to the left every inch until you reach the top. Whisk the egg with a splash of cold water and paint the exposed crust with a pastry brush.

10.  Bake until the edges are golden and crisp to the touch, and the liquid is bubbling thickly on the sides, about 30-40 minutes. Top with remaining fresh thyme.