Method

• 1.
  Preheat the oven to 200°C.
• 2.
  Cut 4 discs from the pastry using a 12cm pastry cutter. Using a glass as a guide, score (don't cut right through) an inner circle on each disc, just slightly bigger than the width of your slice of goats? cheese, leaving a 2cm border.
• 3.
  Place pastry circles on a baking tray lined with baking paper. Prick the bases of the inner circles with a fork and refrigerate for 15 minutes. Brush pastry border with egg and bake for 10 minutes until risen, but not completely cooked through. Lay a slice of goats' cheese in the centre of each tart. Place peaches on a separate lined baking tray and drizzle with honey. Cook the tarts and the peaches in the oven for 10 minutes or until the pastry is puffed and golden.
• 4.
  To serve, sit 2 pieces of peach on each tart and drizzle with a little vincotto. Combine remaining vincotto and oil in a bowl, season with salt and pepper and toss with rocket. Serve beside each tart.