Dairy-Free Roasted Garlic Tomato Galette

1. Preheat oven to 375F and cut off the top of 1 head of garlic. Place in the center of a sheet of foil and top with olive oil and season with salt and pepper. Throw in the oven for one hour. 
2. Once the roasted garlic is ready, mix it in with dairy free ricotta, fresh thyme, salt, and pepper. Set aside. 
3. On a baking sheet, lay out one sheet of phyllo dough and spread melted butter across the sheet. Continue adding sheets going in different directions and layer with melted butter until you have around 8 sheets down (more if you want a super crinkly crust!). 
4. Spread the ricotta base in the middle and top with the halved Wild Wonders Tomatoes. Season with salt and pepper. 
5. Fold in the edges and top with more melted butter then bake at 375F for 30 minutes. Top with honey and fresh basil.