Preheat oven to 425 degrees.

Make pesto but placing all ingredients (except for olive oil) in a food processor and blend it, slowly drizzling in olive oil as you go until it resembles a thick green emulsification.

Roll out the pastry dough on a lightly floured surface until it becomes a rectangle, slightly larger than your baking sheet. Place it on the baking sheet and slightly fold the sides inward to create a thin crust.

Remove from oven and spread Dijon over the top (apart from crust). Then spread a layer of ricotta. Next, sprinkle with breadcrumbs and thyme. Now arrange your assorted tomato slices and drizzle with olive oil (making sure to coat the crust with olive oil too), a pinch of salt/pepper, and finally, spoon over the pesto.

Bake in the oven for 35 minutes. Sprinkle over some extra Paremesan cheese while still hot. Slice up and serve warm or room temperature.