Pre-heat your oven to 200*c
Add the sugar and butter to a frying pan with a splash of water to make a rich caramel.
Remove from the heat and add the peaches and some thyme leaves.
Roll the pastry to about the thickness of a pound coin, cut out a disk same diameter as the pan. Place the pastry over the peaches, tucking the pastry down the sides, brush with a little egg wash and bake for about 20 minutes until the pastry is golden and well risen.
Leave to cool for 5-10 minutes before inverting onto a serving plate and serve with vanilla ice cream and a little fresh thyme.