Prep time: 10 minutes, plus cooling time
Cook time: 30 minutes
1 sheet puff pastry
2 large ripe peaches
1.5 cup thick vanilla bean Greek yoghurt
2 tablespoons honey
2 tablespoons pistachio nuts, chopp
Pre heat the oven to 200 degrees C.
Place the pastry onto a sheet of non-stick baking paper. Use a knife to mark out a 1.5cm boarder all around the outside.
Transfer the pastry to a baking tray and use a fork to place holes on the inside of the pastry boarder- this helps to stop the pastry puffing up too much.
Place into the oven for 25-30 minutes, or until golden and crisp.
Remove from the oven and place onto a wire rack to cool completely.
To assemble spread the yoghurt into the middle part of the pastry in an even layer.
Cut the peaches into wedges around 1cm thick and scatter over the yoghurt.
Drizzle over the honey and scatter with pistachio nuts before slicing to serve.
Cooks note: *If your yoghurt is thin, you can place it into a clean muslin or chux cloth set over a seive for a few hours in the fridge to remove excess whey. This will make it really thick and creamy. Use 2 cups of yoghurt for this process as you will lose some volume.