For the filling:
Cut the peaches into thin slices of a size of half a centimeter and leave them in the refrigerator.
In a large bowl, add yogurt, sugar, eggs, vanilla and cream cheese, while in a smaller bowl add hot water and add the gelatin sheets for 3 minutes.
As soon as the leaves are soft, put them in the big bowl with the rest of the ingredients and blend them very well with the mixer to homogenize them.
To make the pie:
Place half of the package of KANAKI PUFF Pastry in the pie plate and spread it out, covering the entire length of the pie plate. The ideal size of a pie plate is 25x4cm.
Preheat the oven to 180°C and pre-bake the tart for 10 minutes. Don't forget to make a few holes at the puff pastry with a fork, to avoid the base to puff up.
Remove the tart from the oven and let it cool for 10 minutes.
Immediately afterwards, pour the yogurt mixture into the pie plate and place the cut peaches next to each other.
Finally, bake the tart at 180°C, for approx. 35 minutes in air, until it gets a nice golden brown color.
Let it cool for an hour and serve ideally with a scoop of vanilla ice cream.

Tips: At the pre-baking of the Puff Pastry, you can put parchment paper and chickpeas on it so that the tart will not puff up.