Wash and peel the carrots. Slice them into thin strips, preferably using a mandoline if you have one.

In a skillet, melt the butter, add the honey, and let it caramelize. Add the carrots and sauté until they are nicely colored. Season with salt and pepper, then set aside.

Line a tart pan with lightly greased parchment paper.

Arrange the carrot slices tightly in the bottom of the pan so the tart holds together when unmolded.

Sprinkle the goat cheese, seasoned with thyme, rosemary, salt, and pepper, evenly over the carrots.

Cover with the pie crust, tucking the edges into the pan. Prick the crust with a fork.

Bake for 20 minutes at 400°F (200°C).

Once the crust is golden brown, remove the tart from the oven and immediately invert it onto a plate or serving dish.