Caramelised Shallot and Peach Tarts

Ingredients

• 4 tbsp extra virgin olive oil
• 200g echalion shallots, peeled and finely sliced
• ½ tsp chilli flakes
• A few sprigs of thyme, leaves picked
• 1 tsp red wine vinegar
• Sea salt and black pepper to taste
• 5 ripe peaches
• 320g ready rolled puff pastry
• 1 egg
• 1 tbsp honey
• 50g Prosciutto slices
• 50g Parmesan