Thaw the sheet of puff pastry at room temperature for 30-40 minutes or according to the package directions. Soften the cream cheese by letting it sit at room temperature for 30 minutes.

Line a baking sheet with parchment paper and preheat the oven to 400ºF.

Using an electric handheld mixer, beat the softened cream cheese with the agave nectar (or sweetener of choice), and vanilla extract on medium speed until whipped and smooth.

Once thawed, place the puff pastry on a floured surface and use a rolling pin or a chilled bottle of wine to roll it into a 13”x9”rectangle. Using a paring knife, thinly trace a 1 inch border around the dough, but don’t slice through. Use a fork to prick the center of the pastry all over (but not the border). Brush the border with the melted vegan butter and sprinkle on the cane sugar.

Carefully transfer the puff pastry to the parchment paper-lined baking sheet. Spoon the cream cheese mixture onto the pastry and spread it out evenly using a rubber spatula or a frosting spatula, leaving the border uncovered. Top evenly with the sliced peaches and then dot with the blueberries.

Bake the tart in the preheated oven for 25-30 minutes or until the crust is golden brown and lightly puffed.

Once slightly cooled, cut into squares and devour.