Gather 1 cup of ricotta cheese, ¼ cup of granulated sugar, 1 egg, 2 tablespoons lemon juice, 1 teaspoon lemon zest, and 1 teaspoon vanilla extract in a large mixing bowl. Add ¼ cup sifted flour. Beat with an electric mixer until smooth. It’s okay if a few lumps remain.

Crack the remaining egg into a small bowl. Whisk with 1 tablespoon water until smooth. Set aside.

Preheat the oven to 400ºF.

Remove the thawed puff pastry from the refrigerator. Line a baking sheet with parchment paper. Place the puff pastry on the lined baking sheet. Carefully crimp the outside edges of the puff pastry to create a lip around the edge.

Use a fork to prick the inside of the puff pastry lightly.

Spoon the ricotta mixture onto the puff pastry, leaving about ½ inch of space between the ricotta and the inside edge of the pastry.

Arrange the sliced peaches on the ricotta. Brush the edges of the puff pastry with the egg wash.

Transfer the tart to the oven for 28 to 30 minutes or until the pastry is golden brown around the edges and the ricotta has set.

Remove the tart from the oven and let it stand at room temperature for 15 to 30 minutes. Garnish with fresh mint leaves and slice into pieces. Enjoy!