Peach and Tomato Tart

On a baking sheet, unroll the puff pastry. (TIP: Keep the liner on your baking sheet.) Use a paring knife to 'score' a border 1/2-inch from the edges. ('Scoring' means to make a shallow cut into the pastry, but not cut all the way through!) Prick all over with a fork. Bake in the centre of the oven, until golden-brown, 25-28 min.

Meanwhile, wash and dry all produce.* Stand the peach, stem-side down, on your cutting board. Avoiding the pit in the centre of the peach, cut ‘cheeks’ off around the pit. Cut each piece into 1/4-inch slices. Cut the tomato into 1/4-inch slices. Roughly chop the mint leaves.

In a medium bowl, whisk together the vinegar, 1 pkg honey and a drizzle of oil. Add the peach and tomato slices. Season with salt and pepper. Toss to coat.

Heat a small pan over medium heat. Add the almonds to the dry pan. Cook, stirring often, until golden-brown, 5-6 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.

When the puff pastry is golden, spread a layer of ricotta over the pastry. Top with peach and tomato slices. (Keep the liquid in the bowl – we'll use it as a salad dressing.) Return the pastry to the oven and bake until warmed through, 4-5 min. Meanwhile, toss the arugula, half the almonds and half the mint into the bowl with the liquid.