Preparation

1. 1. Preheat oven to 350°F with one rack in the lower position and one rack in the middle position.
2. 2. Roll out the rested pâte brisée dough and fit it into a 9-inch tart pan with removable bottom. Prick the bottom and sides of thedough with the tines of a fork, being sure to not pierce all the way through. Line the dough with foil, and then weigh it down with pie weights (dried beans or rice work just as well). Put the tart pan in the lower position of the preheated oven and bake for 25 minutes, or until the dough no longer looks wet. Carefully remove the foil with weights and then move the shell to the middle rack for an additional 10 minutes, or until nicely browned.
3. 3. Remove and allow to cool completely before filling.
4. 4. While the shell is cooling, toss the tomatoes with olive oil, a pinch each of the salt and pepper, and ½ teaspoon of thyme. Reserve.
5. 5. Put the ricotta, grated Pecorino Romano, remaining salt and pepper and fresh thyme, and the lemon juice into a medium mixing bowl. Mix on Speeds 1 to 2 until completely combined, about 40 seconds.
6. 6. Once the tart shell is completely cool, fill with the ricotta filling. Top with the mixed tomatoes and the microgreens. Serve at room temperature.