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1
Preheat the oven to 425 and line a large baking sheet with parchment paper.
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2
Position racks in the middle and upper thirds of the oven.
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3
On a lightly floured surface, roll out the puff pastry to a 9 1/2-by-17 1/2-inch rectangle.
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4
Using a straight edge, trim the pastry to a 9-by-17-inch rectangle.
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5
Transfer the pastry to the baking sheet and poke all over with a fork.
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6
Top with another sheet of parchment and another baking sheet and bake for 25 minutes on the middle rack, until golden.
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7
Remove the top sheet and parchment paper and bake the pastry until lightly browned and dry, about 10 minutes longer.
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8
Slide the paper and pastry onto a rack and let cool.
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9
Meanwhile, in a large bowl, toss the tomatoes with the olive oil and 2 teaspoons of thyme and season with salt and pepper.
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10
Place the tomatoes on a baking sheet, cut side up, and bake on the upper rack for about 15 minutes, until softened slightly.
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11
Let cool.
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12
In a food processor, puree the ricotta until very creamy.
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13
Spread the ricotta over the pastry and season with salt and pepper.
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14
Arrange the tomatoes cut side up on the ricotta in 5 rows of 12.
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15
Sprinkle lightly with fresh thyme.
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16
Using a long knife, cut the pastry between the tomatoes into 60 squares.
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17
Transfer the tartlets to platters and serve at once.
