On a floured surface, roll out the puff pastry into a 9-by-11-inch rectangle, trimming any uneven edges. Prick the inside with a fork every few inches, leaving a ½-inch border. Place it on a piece of parchment paper and put it in the freezer for 15 minutes.

Lay a sheet of parchment on top of the puff pastry and another baking sheet on top to prevent it from rising unevenly while baking.

Prepare the roasted tomatoes by cutting them into ¼-inch-thick slices. Place the tomato slices in a single layer on a baking sheet lined with parchment paper. Tuck in thyme and garlic cloves. Season with salt and pepper, and drizzle with olive oil.

Preheat the oven to 400 degrees F and set a rack in the middle of the oven.

Place both the puff pastry and tray with tomatoes in the oven and bake for 20 minutes.

Remove both the puff pastry and roasted tomatoes and let them cool completely.

In a food processor, combine ricotta, creme fraiche, roasted garlic cloves, and basil leaves to make the filling. Season lightly with salt and pepper, and process until light and smooth. Refrigerate until ready to assemble the tart.

Line a large baking sheet with 2 layers of paper towels. Cut larger tomatoes into ¼-inch-thick slices and halve the cherry tomatoes. Place the sliced tomatoes in a single layer on paper towels. Season evenly on both sides with salt and pepper. Cover with another paper towel and let sit for 15 minutes to draw moisture out.

To assemble the tart, spread the ricotta mixture across the puff pastry leaving a half-inch border. Place the roasted tomatoes over the ricotta. Layer the fresh tomatoes over the roasted tomatoes. Sprinkle with freshly ground pepper. Garnish with chiffonaded basil and serve immediately.