Red and Golden Beet Cheese Tart

Martha Stewart Living, 2004

MAKES  ONE  9-BY-13-INCH   TART

    Pate Brisee (1 1/2 disks)                                      
    Flour for dusting                                              
    1 1/2 pounds red, golden and Chioggia beets (no greens)        
    2 tablespoons evoo + more for drizzling                        
    Salt and pepper                                                
    1 pound soft goat cheese room temp.                            
    4 ounces ricotta cheese (scant 1/2 cup)                        
    2 teaspoons finely chop thyme + 1 tsp. whole leaves            
    1/2 cup grated fontina cheese                                  


Preheat oven to 375°. On a lightly floured surface, place 1 1/2 disks pate brisee next to each other; roll out to 1/8 inch thick. Press firmly into a 9-by-13-inch rimmed baking sheet, leaving a 1-inch overhang on all sides. Tuck edges of dough under to create a double thickness; press firmly against pan. Prick dough with a fork. Refrigerate 30 minutes.

Line shell with parchment or foil; fill with pie weights or dried beans. Bake until golden brown, about 30 minutes.  Transfer to a wire rack. Remove weights and parchment. Let shell cool completely. (Leave oven on.)

Trim all but1/2 inch of stems from beets; rinse. Toss with oil and 1 teaspoon salt. Transfer to a rimmed baking sheet; cover tightly with foil. Roast until beets are tender, 45 to 60 minutes. When cool enough to handle, peel beets with a paring knife. Cut into thin rounds.

Raise oven temperature to 425°. Stir together the goat cheese, ricotta, and chopped thyme until well combined; season with pepper. Spread mixture over tart shell, filling all the way to edges,

Arrange beets over cheese mixture, overlapping slices slightly and alternating colors. Lightly season with salt. Sprinkle fontina and whole thyme leaves on top. Lightly drizzle with oil, and then season with pepper. Bake until golden brown, about 25 minutes. Serve warm.