Chop a nice mix of tomatoes and place them in a bowl
Add garlic, thyme, salt, and good olive oil
In a separate bowl, whisk together ricotta, salt, lemon zest, and lemon juice until smooth
Roll out a sheet of puff pastry and score all the way around the edge with a knife
Spoon the ricotta mixture onto the puff pastry and spread it within the frame
Top with the tomato mixture
Brush the edges of the puff pastry with egg
Sprinkle fennel seeds on top
Bake in a very hot oven for about 30 minutes
