Preheat oven to 220°C (425°F). Place the pastry on a large oven tray lined with non-stick baking paper.Place two sheets of puff pastry together, overlapping by 4cm. Using a rolling pin, roll the sheets together to secure.Use a small sharp knife to gently score a 2cm border around the edge of the pastry and prick the centre with a fork.
In a pan heat 1 tbsp oil and toss in garlic and stir the chopped and sliced vegetables until slightly tender.Season it with salt.
Place ricotta in a small bowl, season it with salt, pepper and thyme. Spread the ricotta mixture over the pastry and top with the sautéed vegetables. Brush it with remaining oil, and cook for 18–20 minutes or until golden and pastry is cooked on the base. Garnish it with thyme and finishing it with salt to serve.