In a medium bowl, mix the ricotta, eggs, half of the Parmesan, salt, pepper and nutmeg.
Place the puff pastry on a greased 9-inch baking pan then prick it with a fork.
Pour the ricotta mixture on the dough.
Make sure that the vegetable slices are of similar height before starting to put them in the pie.
Starting from the outer edge, line the pie with the vegetables, one kind per line. Alternate with the other vegetables until you reach the central part.
Once the pie is filled up, drizzle or brush the vegetables with extra virgin olive oil then sprinkle with salt, pepper and the remaining Parmesan.
Bake in the oven for 1 hour in the middle rack. If you see that the pie is already brown before 1 hour, take it out of the oven, cover it with an aluminum foil and finish cooking it until the hour ends.