all purpose flour for rolling
1/2 pound all-butter puff pastry
30 organic heirloom grape tomatoes (halved)
2 tbsp. extra virgin olive oil
2 tsp. thyme
1/2 pound fresh ricotta cheese
salt and pepper to taste
preheat the oven to 425 degrees and line a baking sheet with parchment paper. on a lightly floured surface, roll out the puff pastry to about a 9"x17" rectangle. transfer the pastry to the baking sheet and poke all over with a fork. top with another sheet of parchment paper and another baking sheet and bake for about 20-25 mins. or until brown. transfer the pastry to a cooling rack to cool.
in a large bowl toss the tomatoes with the olive oil, thyme, and season with salt and pepper. place the tomatoes cut side up on a baking sheet, and bake for about 15 mins. until lightly softened. let cool.
in a food processor, puree the ricotta cheese until creamy. spread the ricotta cheese over the cooled puff pastry and season with salt and pepper. arrange the tomatoes cut side up on the ricotta covered pastry, and cut into bite size pieces. garnish with thyme, and serve.