Pre heat the oven to 180C Fan/200C/400F/Gas Mark 6 and if chilled, let the pastry come to room temperature
Roll the pastry out onto a baking tray, if the pastry doesn't come with baking paper then line the tray first
Drain the sliced peaches and put them on a plate or tray lined with a few pieces of kitchen towel. Use a few more pieces of kitchen towel to press out any excess moisture from the top
For the cheesecake topping whisk together the ricotta cheese, caster sugar, egg and vanilla extract until smooth
Spread the cheesecake mixture out onto the pastry using a palette knife, leaving about 1cm gap around the edge
Add the peach slices on top of the cheesecake mixture in a neat design, then brush the gap around the edge of the pastry with the beaten egg or milk
Bake it for 25 minutes, then leave it to cool completely before sprinkling 6 chopped up mint leaves all over it
Store in the fridge for 2-3 days
Notes
I used ricotta for the cheesecake filling, but cream cheese and mascarpone will work too. I do find ricotta to be a thicker mixture, so it's easier to spread and doesn't run off the pastry.
Most puff pastry sheets need to come to room temperature before you un-roll them. So I recommend taking it out of the fridge at least 30 minutes before making the tart.
I really recommend using fresh mint for the tart as it's so flavoursome and fragrant!
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.