Preheat oven to 400°F.
Combine the flour and salt in a bowl. Add the cold butter and quickly knead with your hands until the mixture is crumbly. Add the egg and cold water, continue kneading quickly to form a smooth dough. Once ready, shape the dough into a ball, wrap it in plastic wrap, and let it rest in the refrigerator for at least 30 minutes.
Meanwhile, peel the carrots and cut them into sticks or slices. Toss them with olive oil, salt, pepper, and oregano. Spread the carrots on a lined baking sheet. Roast for about 15 minutes. Remove and let the oven cool to 350°F.
Wash and dry the thyme sprigs. Remove the leaves. Wash half of the lemon and zest it.
In a bowl, combine the ricotta cheese with the fresh thyme leaves, lemon zest, and nutmeg. Season with salt and pepper to taste.
Roll out the dough on a lightly floured work surface. Place it in the tart pan. Gently press the dough up the sides and prick the bottom several times with a fork.
Spread the ricotta mixture evenly over the dough. Arrange the roasted carrots decoratively on top. Sprinkle with pine nuts.
Bake the tart in a preheated oven at 350°F for about 35-40 minutes, or until the crust is golden brown.
Remove the tart from the oven and drizzle with honey while still warm. Crumble some feta cheese on top, if desired.
Let cool slightly before serving.
