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Chill butter 20 minutes.
In a food processor pulse flour, sugar and salt.
Add chilled butter; pulse until mealy, 20-25 pulses.
Add water and pulse until dough almost comes together and pea-sized pieces of butter are still visible, 10-15 pulses.
Dump dough on counter, divide in half, form into two 5-x-1 inch disks.
Wrap each in plastic and chill at least 30 minutes before using (or up to 3 days).
Remove a disk from the refrigerator.
Arrange dough between 2 pieces of parchment and roll onto a 12-inch round.
Transfer to baking sheet and peel off top layer.
Preheat oven to 375°F.
Combine ricotta, olive oil, chili, lemon zest, and salt in a small bowl.
Spread the mixture evenly over the dough, leaving a 1 ½-inch border.
Arrange the tomatoes over the ricotta in concentric circles, then arrange the cherry tomatoes in the center.
Fold edges of dough over the tomatoes, drizzle with more oil, season with salt, and top with thyme.
Brush the edges with egg, then sprinkle with the sesame seeds.
Bake until the tomatoes are soft and the crust is golden and crisp, 1 hour.
While hot, top with the parm.
Cool to room temperature, slice into wedges, and serve.