Tomato Ricotta Tart
2 cups ricotta cheese
1/4 cup finely grated Parmesan cheese
2 tablespoons fresh thyme leaves
1 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
2 cloves garlic, grated on a microplane or finely minced
1 egg yolk
12 sheets phyllo dough, thawed according to package directions
6 tablespoons unsalted butter, melted
5 tablespoons finely grated Parmesan cheese, divided
2 pounds ripe tomatoes, cut into 1/3-inch thick slices
1 teaspoon fresh thyme leaves
1/2 teaspoon kosher salt
Mix the ricotta, grated Parmesan, thyme, kosher salt, red pepper flakes, garlic, and egg yolk together in a bowl. Set aside.
Preheat the oven to 400 degrees F. Carefully unroll the thawed dough and cover with a damp cloth to keep from drying out while you assemble the crust for the tart.
Brush the bottom of a 13-by-18-inch rimmed baking sheet with some of the melted butter. Lay one sheet of phyllo dough on top. Brush the phyllo with some of the butter and place another sheet of phyllo on top. Brush the second sheet with some butter and sprinkle 1 tablespoon of the Parmesan cheese over the top. Repeat with the remaining sheets of phyllo dough and butter, sprinkling 1 tablespoon Parmesan cheese on every other sheet. Do not brush the top of the last sheet with butter.
Spread the cheese mixture in an even layer on top of the phyllo crust. Arrange the tomato slices on top of the cheese mixture. Sprinkle the thyme leaves and salt on top of the tomatoes.
Bake in the oven until the phyllo is crisp, about 30 minutes. The phyllo dough will shrink slightly during baking and will no longer fill the baking sheet—don’t panic! Let it cool slightly, about 5 minutes, and cut into squares. This is best served immediately or at room temperature. .