In a large bowl, whisk together the flour, sugar, and salt. Add the cold butter cubes and cut them into the flour using a pastry blender or your fingertips until the mixture looks like coarse crumbs with some pea-sized butter pieces, about 3 to 5 minutes.

Stir in the egg yolk. Add the ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just holds together when pressed. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

While the dough chills, in a medium bowl, whisk together the ricotta, 2 tablespoons honey, chopped thyme, vanilla extract, and lemon zest until smooth and creamy. Set aside.

Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.

On a lightly floured surface, roll the dough into a rough 12-inch circle, about 1/8-inch thick. Transfer the dough to the prepared baking sheet.

Spread the ricotta filling evenly over the dough, leaving a 2-inch border around the edges. Arrange the sliced figs on top in a single layer, slightly overlapping them.

Fold the edges of the dough over the filling, pleating as needed to form a rustic border. Lightly brush the exposed dough edges with a little water or a beaten egg for a golden finish.

Bake for 35 to 40 minutes, until the crust is golden brown and the figs are soft and slightly caramelized. Check after 30 minutes to prevent over-browning.

Remove from the oven and immediately drizzle the remaining 2 tablespoons honey over the warm tart. Garnish with fresh thyme sprigs. Let cool slightly before slicing and serving.