Prepare a batch of no-fail pie crust and refrigerate for 30 minutes.

Trim ends of zucchini, yellow squash, and carrots. Slice vegetables into long, thin strips.

Preheat oven to 350 °F. Grease a 9-inch tart pan and roll out the dough slightly larger than the pan. Press into the pan, trim excess, and refrigerate for 15 minutes.

Line tart shell with parchment and fill with pie weights or dry beans. Bake for 15 minutes until edges are lightly golden. Remove weights and parchment; allow crust to cool.

In a food processor, combine sundried tomatoes, basil, and garlic. Add 1/4 cup olive oil and puree until spreadable. Season with salt and pepper.

Spread the pesto evenly over the cooled crust. Sprinkle parmesan cheese on top, if using.

Brush or dip each vegetable strip in remaining olive oil. Roll a strip into a spiral at the center of the tart, continuing with the remaining strips in concentric circles.

Brush the vegetable tops with remaining olive oil, then sprinkle salt, pepper, and chopped herbs over the tart.

Bake at 350 °F for 45 to 50 minutes until vegetables are crisp-tender.

Let the tart cool in the pan for 10 minutes before slicing. Serve warm or at room temperature.