1. Thaw the puff pastry according to the package directions.
2. Preheat the oven to 400 Fahrenheit.
3. Line a baking sheet with parchment paper. Unfold the thawed puff pastry and place it on the parchment.
4. Using a fork, dock the pastry once every 1/2 inch or so, allowing for a 1-inch frame of untouched pastry around the edges. Try to press the fork all the way through the pastry.
5. In a small mixing bowl, add the ricotta con latte cheese (1/2 cup), garlic powder (1/2 teaspoon), dried thyme (1/4 teaspoon), kosher salt (1/4 teaspoon), and lemon juice (1 teaspoon). Stir with a spatula or spoon until smooth and everything is combined.
6. Spread the cheese mixture evenly over the pastry, leaving about 1/2 an inch of untouched pastry around the edges.
7. Carefully, using a mandolin or kitchen knife, slice the baking or russet potato (1/2 the potato) into slices – each slice being about the thickness of 1-3 playing cards. You may end up using a little more or less than half the potato, depending on its size and how thick your slices are.
8. Layer the potato slices over the cheese mixture so that each potato slice covers about a third of the slice beneath it and/or next to it. It’s okay if you don’t use all of your potato slices.
9. Brush the potato slices with melted unsalted butter (1 Tablespoon). You might need to use more of a “patting” motion on some of the edge potatoes and it’s okay if you don’t use all of the butter.
10. Sprinkle the shredded parmesan cheese (1/4 cup) over the buttered potato slices and sprinkle a bit of additional thyme on top. Optional – add 4 cracks of fresh black pepper.
11. Bake for 40 minutes or until the edges and top are golden brown. It will deflate as it cools.
12. Using a chef’s knife, cut in half length-wise and into thirds along the pastry seams. You should have six slices.

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