Using refrigerated pie shell, line the shell with parchment paper and fill with dry beans or a pie weight. Bake for 15 min, until edges are slightly golden. Remove from oven and set aside to cool, then add ricotta cheese.
Making the pesto- Combine the sun-dried tomatoes, basil, and garlic in a food processor. Pulse several times, then slowly add 1/4 cup of olive oil and continue to pulse until pesto reaches the consistency of spreadable paste. Add salt and pepper to taste
Quickly dip the brush olive oil onto the sliced vegetables and roll the strip into a tight circle and place in the centre of the tart
Dip or brush the next slice with olive oil and roll around the first slice. Continue oiling and wrapping the vegetable slices in concentric circles until tart is full
Brush the top of the vegetable tart with any remaining olive oil, then sprinkle salt, pepper, and chopped fine herbs.
Bake at 350F for 45 to 50 minutes, until vegetables are crisp-tender and cooked through. Cool in tart pan for 10 min before slicing and serving