Step 1

Preheat oven to 350°F. Blind bake your pie crust or puff pastry shell by lining it with foil or parchment. Fill with beans, rice, or baking beads and bake for 15 to 20 minutes, or until bottom crust is no longer sticky. Remove lining and weights and set aside to cool.

Step 2

In a bowl, mix the ricotta, egg, lemon zest, grated nutmeg and generous pinches of salt and pepper until creamy. Add the mozzarella and thyme and mix to incorporate.

Step 3

Sprinkle the grated Parmesan cheese on the bottom of the pie or puff pastry shell. Drizzle very lightly with honey. Spread the ricotta mixture evenly on top.

Step 4

Spread the vegetable slices on a plate and cook in the microwave for 1 to 2 minutes to soften them.

Step 5

Take a smaller slice of vegetable and brush it lightly with olive oil. Roll it up tightly and place it in the center of the tart, pushing it down into the cheese mixture. Brush another slice with olive oil and wrap it tightly around the first. Keep wrapping slices around what you’ve rolled before, alternating colors to your liking.

Step 6

Layer slices to the edge of the crust and brush the remaining olive oil on top. Bake at 350°F for 45 to 50 minutes, or until crust is golden brown and vegetables are crisp yet tender.