Begin by preparing the No-Fail Pie Crust (or a suitable gluten-free or vegan alternative, based on your dietary needs). Once the dough is ready, chill it in the refrigerator for about 30 minutes to firm it up.

While the dough is chilling, prepare the vegetables. Trim the ends of the zucchini, yellow squash, and carrots, then use a mandoline, vegetable peeler, or sharp knife to cut them into thin, even strips.

Preheat your oven to 350°F. Lightly grease a 9-inch tart pan. Roll the chilled dough out on a floured surface until it’s slightly larger than the pan. Gently transfer the dough to the tart pan, pressing it into the bottom and up the sides. Trim any excess overhang to create a clean edge. Chill the dough-lined tart pan in the refrigerator for another 15 minutes to ensure it holds its shape during baking.

To blind bake the crust, line it with parchment paper and fill it with pie weights or dried beans. Bake for about 15 minutes, or until the edges are just starting to turn golden. Remove from the oven, carefully take out the weights and parchment paper, and let the crust cool.

While the crust cools, prepare the pesto. In a food processor or blender, combine the sundried tomatoes, basil leaves, and garlic. Pulse a few times to break down the ingredients. Gradually drizzle in 1/4 cup of olive oil while pulsing, until the mixture forms a smooth, spreadable paste. Season with salt and pepper to taste.

Spread the prepared pesto evenly across the bottom of the tart crust. Sprinkle with shredded parmesan cheese, if desired, for an extra layer of flavor.

Take one vegetable slice, lightly coat it in olive oil (or use a pastry brush to apply the oil), and roll it into a tight spiral. Place this rolled vegetable slice at the center of the tart. Continue adding vegetable strips, wrapping them around the center spiral in concentric circles, alternating the vegetables for a colorful pattern, until the tart is fully assembled.

Brush the top of the arranged vegetables with any remaining olive oil, ensuring they’re well-coated. Sprinkle with salt, pepper, and the chopped fresh herbs for a fragrant finish.

Bake the tart in the preheated oven for 45 to 50 minutes, or until the vegetables are tender but still slightly crisp. Allow the tart to cool in the pan for about 10 minutes before slicing and serving. Enjoy this visually stunning and flavorful dish warm or at room temperature.