Ingredients
2cupsricotta cheese
¼cupparmesan cheese,finely grated
2tbspfresh thyme leaves
1tspkosher salt
¼tspred pepper flakes,crushed
2garlic cloves,grated on a microplane, or finely minced
1egg yolk
12phyllo dough sheets,thawed according to package directions
6tbspunsalted butter,melted
5tbspparmesan cheese,finely grated, divided
2lbstomatoes,ripe, cut into ⅓-inch thick slices
1tspfresh thyme leaves
⅓tspkosher salt
Preparation
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.
Brush the bottom of a 13×18-inch rimmed baking sheet with some of the melted butter.
Lay 1 sheet of the 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 of 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 for about 30 minutes until the phyllo is crisp. The phyllo dough will shrink slightly during baking.
Let it cool slightly for about 5 minutes, and cut into squares.
Serve and enjoy!
