Red and Golden Beet Cheese Tart

Name: Red and Golden Beet Cheese Tart
Yield: Makes one 13-by-9-inch tart
Ingredients: All-purpose flour, for dusting; Pâte Brisée (page 322; do not divide into 2 disks); 1 1/2 pounds (without greens) beets, preferably a combination of red, golden, and Chioggia; 2 tablespoons extra-virgin olive oil, plus more for drizzling; Coarse salt and freshly ground pepper; 1 pound fresh goat cheese, room temperature; 1/2 scant cup fresh ricotta cheese (4 ounces); 2 teaspoons finely chopped fresh thyme, plus about 1 teaspoon whole leaves; 1/2 cup grated fontina cheese (about 2 ounces)

January 24, 2012

Thin slices of roasted red, golden, and striped beets overlap atop a combination of ricotta and goat cheeses to produce a stunning shingled tart. The beets are sprinkled with grated fontina before baking. Use beets in a variety of colors if you can find them.

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