Remove the pie crust from the freezer to thaw.

Set a rack to the center of the oven and preheat to 375°F convection or 400°F standard.

In a small pan, add the 1/3 cup rosemary sprigs, 2 tablespoons thyme leaves, 2 tablespoons pumpkin seeds, 4 tablespoons salted butter. Set this over medium heat.

Once the butter is melted, add the 1/2 teaspoon salt, 1/8 teaspoon nutmeg and a bunch of cracks of black pepper.

When the butter is beginning to brown and the rosemary has darkened a shade, curled up and turned crisp, remove the pan from the heat.

Drizzle half of the brown butter mixture into a bowl. Add 1 cup of ricotta and mix to combine. Taste and season as preferred.

Roll out the pie crust and transfer it to a parchment-lined sheet pan. Spread the ricotta evenly over the bottom.

Shake the hot honey carrots well and drain the cans, then layer the carrots on top of the ricotta. Drizzle the top with the remaining brown butter + rosemary mixture. Fold over the edges.

Add the last 2 tablespoons of butter to the pan and place it over medium heat. Let the butter come to a simmer and lightly brown. Use this to brush the edges of the galette.

Bake at 375°F convection or 400°F standard for 40-45 minutes or until the tart is deeply golden on the edges.