In a large mixing bowl, whisk together the flour, baking powder, salt, and black pepper until well combined.

Using a pastry cutter or two forks, cut the cold butter pieces into the flour mixture until it resembles coarse crumbs with some pea-sized butter bits remaining.

Stir in the crumbled Gorgonzola cheese, then make a well in the center of the mixture. Pour the buttermilk into the well and gently stir with a fork until the dough just comes together. Do not overmix.

Turn the dough out onto a lightly floured surface, shape it into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).

Preheat your oven to 375°F. Lightly grease 4 individual tart pans (about 4 inches in diameter) or a standard muffin tin.

On a floured surface, roll the chilled dough out to about 1/4-inch thickness. Using a round cutter or the rim of a glass, cut out 4 circles slightly larger than your tart pans. Gently press each circle into a prepared pan, allowing the edges to drape over slightly.

In a medium bowl, combine the diced apples, maple syrup, lemon juice, fresh thyme, flour, and a pinch of salt. Toss until the apples are evenly coated.

Divide the apple mixture evenly among the 4 dough-lined pans. Place the pans on a baking sheet and bake for 20 to 25 minutes, until the crust is golden brown and the apples are tender.

Let the tartlets cool in the pans for 5 minutes, then carefully remove them. Serve warm or at room temperature, optionally over a bed of mixed greens for a light lunch.