Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Press puff pastry gently into the bottom and sides of a 9-inch tart tin. Trim off excess pastry and discard. Line pastry with parchment paper and fill with ceramic pie weights or dried beans.
Step 3
Bake pastry crust in the preheated oven until light golden in color about 15 minutes. Remove from oven; remove parchment paper and pie weights.
Step 4
Increase oven temperature to 400 degrees F (200 degrees C).
Step 5
Mix 1 1/2 cup plus 1 1/2 tablespoon ricotta cheese mozzarella cheese egg Parmesan cheese nutmeg thyme and salt together in a bowl. Spoon filling into crust and smooth out the top.
Step 6
Slice carrots and zucchini lengthwise into thin strips using a mandoline or vegetable peeler.
Step 7
Spread carrots and zucchini strips on a microwave-safe plate; cook in the microwave until slightly soft 1 to 2 minutes.
Step 8
Roll 1 vegetable strip tightly into a rosebud shape. Wrap another strip of the same vegetable around to make a full rose shape. Repeat with remaining strips. Arrange carrot and zucchini roses over the filling in a decorative pattern alternating colors; brush with olive oil.
Step 9
Bake tart in the preheated oven until pastry is golden brown filling is firm and carrot and zucchini roses are tender about 40 minutes.