Peach & White Gouda Upside-Down Tarts

• Preheat oven to 200°C (180°C fan) and line a large baking sheet with baking paper.
• Wash and slice the peaches into 1cm wedges. In a small bowl, combine the brown sugar, orange zest, and vanilla essence, stirring until well mixed.
• Spread the butter onto the lined sheet in six separate squares or circles. Evenly sprinkle 1/2 tablespoon of the sugar mixture over each butter spot, and drizzle 1/2 teaspoon of honey over each. Arrange the peach slices over the sugar mixture, slightly overlapping, and press down lightly. Scatter the grated Gouda evenly over the peaches.
• Unroll the puff pastry and cut it into six equal squares. Place one pastry square over each portion of filling, ensuring it’s fully covered. Press the edges down to seal.
• Brush the pastry tops with the egg wash and prick the centre of each with a fork. Bake for 25-30 minutes until the pastry is golden brown and puffed, and the caramel base is bubbling around the edges.
• Remove the baking sheet from the oven and allow the tarts to cool for 5-10 minutes. Place a flat serving plate or board over the tarts. Working quickly and carefully, firmly flip the baking sheet and the board together. Gently peel the baking paper away from the tarts.
• Serve warm with ice cream or a generous dollop of whipped cream.

Enjoy!