Let puff pastry thaw according to package instructions, if necessary. Cut into 12 even rectangles.
On a baking sheet lined with parchment paper, dollop about half a tablespoon of olive oil. Add M&B Thyme, M&B Sage, M&B Fine Ground Pepper, and salt. Layer shallot, Gruyère cheese, and ham.
Place one rectangle of puff pastry on top. Using a fork, pinch down the edges of the puff pastry. Brush egg wash on puff pastry and add a pinch of grated Gruyère cheese. Set in the oven and bake for 20-25 minutes.
Once baked, flip each pastry over. Drizzle with honey and balsamic glaze.