Preheat oven to 200°c. Cut the whole pastry sheet into 16 squares and the half sheet into 8 squares. Line each hole of a 12-hole patty pan with a square of pastry. Keep remaining squares chilled.
Add 1 tsp of the relish and 10g of the cheese to each pastry case. Bake for 10 minutes or until pastry is golden and puffed. Remove tarts from tin and repeat with remaining ingredients. Garnish with a sprig of thyme and serve warm.