The Zucchini Tart I made recently reminded me of the ease and deliciousness of using puff pastry. So when I saw some fresh peaches at the store, I decided to modify the recipe to work well as a dessert (or breakfast). The peaches add most of the sweetness, and the cheese adds a bit of delicious sauciness.

Set the oven to 400 degrees. Butter a cookie sheet (or use parchment paper) and lay the puff pastry out on it. Score the sheet around the edges to form an edge. Then prick the center so that as the pastry cooks, the center won't bubble up and stay that way. Pop the pastry in the oven for about 15 minutes. It will puff up and may just start to brown a wee bit.

In the meantime, dump the ricotta, eggs, sweetener, and a sprinkle of salt into a bowl and mix it up. Also cut the peaches up into wedges. You can make them as thin or thick as you want. I used rather thick wedges and they still came out soft and yummy.

Once the pastry is cooked, slather the cheese mixture inside the edge lines on your pastry. Top the cheese with the peach wedges. Sprinkle cinnamon on top and pop the whole thing back into the oven for another 15 minutes.