Grease sheet pan with olive oil, and lay down first sheet of Filo pastry and brush with olive oil. Repeat until all sheets are used. Brush the final sheet with olive oil.
Fold in the pastry edges to create the tart edges.
In a medium bowl, mix together the ricotta, egg, thyme, and 1/2 of the lemon zest. Season with salt and pepper.
Pour ricotta mixture over the Filo pastry and spread evenly.
Sprinkle remaining lemon zest over the mixture as pictured.
Place broccolini evenly over the ricotta. Season with salt and pepper.
Brush entire tart including the broccolini with olive oil.
Bake at 365 F for 30-40 minutes until Filo pastry is golden and flaky. Broccolini should be fully cooked through but still with a crunchy snap.
Cut into the square tart size you like and enjoy!