Prepare my pie crust recipe or all butter pie crust through step 5.

After the pie crust has chilled, preheat the oven to 350°F (177°C).

On a floured work surface, roll out one of the discs of chilled dough (you can freeze the 2nd for later use, see note). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch tart pan.* Tuck it in with your fingers, making sure it is smooth. Fold the overhang edges back inward. See video above for a visual. Flute the pie crust edges. Chill for 20 minutes in the refrigerator or freezer. (Crust will shrink otherwise!) Line the chilled pie crust with parchment paper or aluminum foil. Fill with 2 sets of pie weights or dried beans. Bake for 15 minutes. Remove tart from the oven and carefully lift the parchment paper/aluminum foil (with the weights) out of the crust.

Using a handheld or stand mixer fitted with a whisk attachment, beat the ricotta, eggs, parmesan cheese, garlic, herbs, salt, and pepper together until completely combined. Pour into warm crust. Arrange vegetable slices on top. Brush the vegetables and edges of the crust with olive oil, then sprinkle with sea salt, pepper, or more fresh herbs.

Bake for 30 minutes or until the vegetables and crust are lightly browned and crisp. After the first 15 minutes of bake time, place a pie crust shield on top of the tart to prevent the edges from browning too quickly. You can also tent a piece of aluminum foil over the whole tart if the top is browning too quickly.

Slice and serve tart warm or at room temperature. Cover and store leftover tart in the refrigerator for up to 1 week.