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1
Preheat oven to 350 degrees F (175 degrees C).
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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.
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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.
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4
Increase oven temperature to 400 degrees F (200 degrees C).
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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.
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6
Slice carrots and zucchini lengthwise into thin strips using a mandoline or vegetable peeler.
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7
Spread carrots and zucchini strips on a microwave-safe plate; cook in the microwave until slightly soft, 1 to 2 minutes.
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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.
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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.
