In the bowl of a food processor fitted with the dough blade, combine the sugar, salt, flour and butter and process with 3-4 pulses. With the motor running, slowly add the beat egg. Continue processing until the dough all comes together and forms a ball.

Form dough into a disk with your hands. Wrap in plastic and chill until firm, at least 2 hours.

topping, clean out the bowl of the food processor and add the ricotta, 2 tablespoons of the olive oil, 2 generous pinches salt, and the blood orange or other citrus zest, and process until very smooth (if needed for smoothness, add an additional tablespoon olive oil). Cover and refrigerate until ready to use.

Shave the carrots into thick ribbons using a vegetable peeler and set aside (if using various colors of carrots, keep the colors separate from one another).

In a large bowl, whisk the blood orange (or other citrus) juice, cumin, remaining 6 tablespoons oil, and a pinch of salt. Set aside.

Set a rack in the top third of the oven and preheat to 400°. Line a baking sheet with parchment paper. On a floured surface, roll out dough into a thin 11x16-inch rectangle. Use a paring knife to trim neat ends if desired. Transfer to the prepared baking sheet and chill 10 minutes. Remove and spread the ricotta mixture over the crust, leaving a 1⁄2-inch border. Using a pastry brush, brush the border lightly with olive oil.

Add the carrots in batches (or by individual color) to the bowl of dressing; tossing to coat. Squeeze the carrots lightly to release any excess dressing back into the bowl. Pile the carrots atop the ricotta (if doing an ombré design, overlap the colors slightly). Reserve any remaining dressing.

Bake, rotating the pan halfway through, until the crust is golden brown, 30–35 minutes. Remove; drizzle the carrots with the reserved dressing. Sprinkle with carrot top leaves, fresh herbs and flaky salt. Slice and serve warm or at room temperature.