Put flour, puree, thyme, oil, ricotta and a pinch of salt in a mixer and blend.
The dough should be soft but not sticky, pass it on the floured work surface and knead it briefly.

Immediately roll out (no need to rest, if you do not knead it for a long time) the dough into a thin sheet (2-3 mm), cut it into squares, arrange them on a baking sheet lined with parchment paper and bake for 15 minutes or until golden brown in a preheated convection oven at 180 ° C.

The ricotta and tomato sheets are ready, let them cool and then enjoy them.