Preheat the oven to 425 degrees F. Place the sheet of puff pastry on a parchment paper lined baking sheet. Poke it all over with a fork. This prevents it from bubbling up.

Slice the carrots in half lengthwise. You can slice them into smaller pieces to better fit the pastry if the carrots are large. See my photos above.

Heat the butter in a skillet over medium heat. Add the carrots with a big pinch of salt and pepper. Cook for 5 minutes, stirring often, as the carrots soften. Drizzle with the honey and let the carrots continue to cook until they get just slightly golden. Don’t overcook or over-caramelized them because they will still cook in the oven!

While the carrots caramelize, make the ricotta. In the bowl of your food processor, add the ricotta, garlic, herbs, lemon zest and juice. Add a big pinch of salt and pepper. Blend the mixture until whipped and creamy. Taste and season with more salt if needed.

Remove the carrots from the pan, transferring them to a plate to cool for a few minutes.

Spread a thin, even layer of the ricotta on the puff pastry, leaving a 1-inch border for the crust. Top with the carrots. Brush the border with the egg wash.

Bake the puff pastry for 20 to 25 minutes, until golden and puffed. Serve with the extra green goddess ricotta. Sprinkle the top with micro greens or arugula.