Peach, ricotta and almond tart

Preheat the oven to 190C/170C Fan/Gas 5

Unroll the pastry and use to line a 20cm round loose-bottomed tart tin, carefully trimming away any excess. Put the tin on a baking tray, line the pastry with baking paper, then fill with baking beans or uncooked rice.

Bake for 10-12 mins, on the middle shelf of the oven, until the sides of the pastry case are set hard. Remove the baking beans and paper, then return to the oven and bake for 7 mins or until the pastry base is golden and crisp. Remove from the oven and set aside to cool. Reduce the oven temperature to 150C/130C Fan/Gas 2.

Meanwhile, pat the peach slices dry with kitchen roll and toss with the oil.

Heat a griddle or frying pan over a high heat until the pan starts to smoke. Griddle the peach slices for 1 min on each side until seared marks appear. Set aside. 

In a bowl, mix the ricotta with the eggs, vanilla and 1tbsp of the honey.

Remove the pastry case from the oven and allow to cool slightly. Fill with the ricotta mixture. Return to the oven and bake for 24-26 mins until the filling is just set. Allow the tart to cool for 10 mins before removing from the tin.

Arrange the griddled peach slices on top of the tart and sprinkle over the flaked almonds. Drizzle with the remaining honey and sprinkle over the thyme leaves. Serve immediately, as the juice from the peaches may make the pastry soggy if left for more than a short while.