Preheat the oven to 425.

Roll out the puff pastry so it's roughly a 10"x14" rectangle. Score a border about 1/2" from the edge around the whole rectangle - this creates the raised edges of the tart. Prick the pastry inside the border with a fork every few inches.Place in the oven and allow to bake for 15 minutes.

Toss the sliced carrots with 1 Tbsp olive oil and slat and pepper. Arrange on a single layer on a sheet pan, and place in the oven on a rack underneath the puff pastry. Bake for 15 minutes.

While everything is in the oven, mix the ricotta, honey, 2 Tbsp olive oil, and thyme into a food processor and blend for a few minutes until creamy.

Remove the puff pastry and spread the ricotta mixture over the entire pastry, excluding the border. Arrange roasted carrots on top in a single layer, and place back in the oven for another 15-20 minutes.

Whatever you do, do not broil - I did thinking I could make the carrots have a bit more colour, and I ended up with a burnt crust! Oops.

Remove from the oven and garnish with extra thyme and a drizzle of honey.