Peach & Goat Cheese Tartlets

Makes 12 tartlets

Dufour Pastry Kitchens Plant-Based Puff Pastry (sold in the frozen aisle at Oryana)
4 ripe peaches, thinly sliced
5 oz plain spreadable goat cheese (we used Idyll Pastures)
1/2 lemon, juiced
1 teaspoon cinnamon
2 tablespoons honey, plus more for drizzling

1. Thaw puff pastry dough according to package instructions. Preheat oven to 350°F.
2. Roll out puff pastry sheets to 1/8 inch thick. Cut dough into 4 inch squares. Place on parchment paper-lined baking sheets and freeze for 15 minutes. This will make the dough easier to work with.
3. Combine lemon juice, cinnamon, and 2 tablespoons of honey together in a large bowl. Add sliced peaches and toss to combine. Let sit.
4. Remove dough squares from the freezer and spread a spoonful of goat cheese on each one, leaving a 1/4 inch border around the edges.
5. Layer peach slices on an angle across each square. 5 peach slices worked well for us, but this may vary depending on the size of your peaches.
6. Bake at 350°F for 20-25 minutes, until puff pastry has risen and tops are golden brown. Drizzle with honey and serve warm.