Wash and clean the chard, then cut out the hard central stalks.
Blanch the chard leaves in boiling salted water for 2 minutes. Drain and place in a baking dish.
Cut the goat's cheese into cubes. Wash and halve the tomatoes. Add both to the chard.
Wash the thyme, shake dry and pick off the leaves.
Sprinkle the thyme over the chard and drizzle with 1 tbsp olive oil. Bake in a preheated oven at 160°C (140°C fan, gas 3) for 10 minutes until the cheese begins to melt.
Meanwhile, squeeze the juice from the lemon half. Mix 1 tbsp lemon juice with the honey and remaining oil. Drizzle over the vegetables. Season with salt and pepper and serve with the baguette.