Peach tart with honey and thyme

Ingredients:

• 1 sheet frozen puff pastry, thaw according to package directions
• 340 g ripe, but not too soft peaches (about 2 pcs.)
• 1 tbsp honey + extra for drizzling
• 1 tsp fresh thyme leaves, chopped
• 0.5 cup fresh ricotta

Preparation:

1. Position a rack in the lower third of the oven. Preheat the oven to 220°C.
2. Place the puff pastry between two sheets of parchment paper and roll it out slightly to form a 22 x 30 cm rectangle. Remove the top sheet of parchment paper. Using the tip of a sharp knife, carefully score the pastry, without cutting all the way through, 2.5 cm from the edges all the way around. Transfer the pastry to a baking sheet and refrigerate while you prepare the peaches.
3. Slice the peaches into 2.5 cm thick slices. Mix them with 1 tablespoon of honey. Remove the dough from the freezer, sprinkle with thyme, and arrange the peaches on top, spreading them in a single layer, without going beyond the marked line.
4. Bake the tart until dark golden brown and the peaches are tender, about 25 minutes. Remove from the oven and transfer to a wire rack to cool slightly before serving. Cut into squares, top each with a dollop of ricotta, and drizzle with a little honey.