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1
Preheat oven to 375F.
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2
On a lightly floured surface, roll out dough 1/8 inch thick.
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3
Press firmly into a 13-by-9-inch rimmed baking sheet, leaving a 1-inch overhang on all sides.
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4
Tuck overhang under to create a double thickness; press firmly against pan.
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5
Pierce bottom of shell all over with a fork.
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6
Refrigerate or freeze until firm, about 30 minutes.
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7
Line shell with parchment; fill with pie weights or dried beans.
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8
Bake until golden brown, about 30 minutes.
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9
Remove weights and parchment.
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10
Transfer to a wire rack to cool completely.
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11
(Keep oven on.)
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12
Trim all but 1/2 inch of stems from beets; rinse well.
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13
Toss with oil and 1 teaspoon salt.
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14
Transfer to a rimmed baking sheet; cover with parchment, then tightly with foil.
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15
Roast until beets are tender, 45 minutes to 1 hour.
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16
When cool enough to handle, peel beets with a paring knife.
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17
Cut into thin rounds.
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18
Raise heat to 425F.
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19
Stir together goat cheese, ricotta, and chopped thyme until well combined; season with pepper.
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20
Spread mixture over tart shell, filling all the way to edges.
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21
Arrange beets over cheese mixture, overlapping slices slightly and alternating colors, if possible.
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22
Lightly season with salt.
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23
Sprinkle fontina and whole thyme leaves on top.
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24
Lightly drizzle with oil, and season with pepper.
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25
Bake until golden brown, about 25 minutes.
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26
Serve warm.
