In the work bowl of a food processor, pulse flour, ¼ cup (36 grams) Parmesan, and 1 teaspoon (3 grams) kosher salt until combined. Add cold butter, and pulse until mixture is crumbly and butter is pea-size. With processor running, add ⅓ cup (80 grams) ice water in a slow, steady stream just until dough comes together.

Turn out dough, and press into a flat disk. Wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.

Line baking sheets with paper towels. Place tomato slices on prepared pans; sprinkle with ½ teaspoon (1.5 grams) kosher salt. Let stand at room temperature for 30 minutes. Pat dry.

Position oven rack in bottom third of oven. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large bowl, combine ricotta, 1 egg (50 grams), basil, thyme, pepper, remaining ¼ cup (36 grams) Parmesan, and remaining ½ teaspoon (1.5 grams) kosher salt.

Roll dough into a 14-inch circle (about ¼ inch thick). Transfer to prepared pan. Spread ricotta mixture in a 10-inch circle in center of dough. Arrange heirloom tomatoes and snacking tomatoes on top of filling as desired. Fold crust over tomatoes, pleating as needed.

In a small bowl, whisk together 1 tablespoon (15 grams) water and remaining 1 egg (50 grams). Using a pastry brush, lightly brush egg wash over crust.

Bake until crust is golden brown, 30 to 40 minutes. Let cool on pan for 10 minutes. Transfer to a serving platter. Garnish with burrata, basil, thyme, pepper, and sea salt, if desired. Best served warm.