Rainbow Carrot and Ricotta Tart

Ingredients

• 1/2 batch of your favorite pie dough, or store bought, enough for 1 disc
• 6-8 oz ricotta
• 2 tablespoons milk or cream
• zest of 1 Meyer lemon
• 2 teaspoons Meyer lemon juice
• 1/2 teaspoon salt
• 24-30 baby rainbow carrots, peeled (or you could use about a dozen larger)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons maple syrup
• 1 teaspoon fresh thyme
• 1 tablespoon toasted pine nuts and carrot top sprigs for garnish