Ingredients:

  • 1 sheet (250g) frozen puff pastry, thawed
  • 4 oz (115g) light cream cheese, softened
  • 1 tbsp (15ml) maple syrup
  • 1/2 tsp (2.5ml) vanilla extract
  • 3 medium (450g) ripe peaches, thinly sliced
  • 1 tsp (5ml) lemon juice
  • 1/4 tsp (1g) ground cinnamon
  • 2 tbsp (30ml) Greek yogurt
  • 1 tsp (5ml) honey
  • 1 pinch cinnamon

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Roll out the thawed puff pastry sheet into a rectangle on the baking sheet.
  3. Use a fork to dock the center of the pastry by poking small holes, leaving a 1-inch (2.5cm) border untouched.
  4. In a small bowl, whisk together the softened light cream cheese, maple syrup, and vanilla until velvety.
  5. Spread the cream cheese mixture evenly over the docked center of the pastry.
  6. Toss the sliced peaches with lemon juice and cinnamon.
  7. Arrange the peach slices in an overlapping shingle pattern atop the cream cheese layer.
  8. Bake for 18–22 minutes until the pastry edges are mahogany-colored and puffed and the peaches are slightly caramelized.
  9. Remove from the oven and let cool for 5–10 minutes to allow the juices to set.
  10. Optional: Mix Greek yogurt, honey, and a pinch of cinnamon, then lightly glaze the tart before serving.