Tomato Ricotta Tart

Ingredients

• For the cheese layer:
• 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
• For the phyllo-parmesan crust:
• 12 sheets phyllo dough, thawed according to package directions
• 6 tablespoons unsalted butter, melted
• 5 tablespoons finely grated Parmesan cheese, divided
• To assemble:
• 2 pounds ripe tomatoes, cut into 1/3-inch thick slices
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon kosher salt

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