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1
Preheat the oven to 375F.
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2
On a lightly floured surface, place 1 1/2 disks pate brisee next to each other; roll out to 1/8 inch thick.
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3
Press firmly into a 9 x 13-inch rimmed baking sheet, leaving a 1-inch overhang on all sides.
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4
Tuck the edges of dough under to create a double thickness; press firmly against the pan.
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5
Prick the dough with a fork.
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6
Refrigerate 30 minutes.
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7
Line the shell with parchment or foil; fill with pie weights or dried beans.
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8
Bake until golden brown, about 30 minutes.
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9
Transfer to a wire rack.
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10
Remove the weights and parchment.
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11
Let the shell cool completely.
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12
(Leave oven on.)
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13
Trim all but 1/2 inch of stems from the beets; rinse.
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14
Toss with the oil and 1 teaspoon salt.
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15
Transfer to a rimmed baking sheet; cover tightly with foil.
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16
Roast until the beets are tender, 45 to 60 minutes.
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17
When cool enough to handle, peel the beets with a paring knife.
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18
Cut into thin rounds.
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19
Raise oven temperature to 425F.
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20
Stir together the goat cheese, ricotta, and chopped thyme until well combined; season with pepper.
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21
Spread the mixture over the tart shell, filling all the way to edges.
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22
Arrange the beets over the cheese mixture, overlapping the slices slightly and alternating colors.
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23
Lightly season with salt.
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24
Sprinkle the fontina and whole thyme leaves on top.
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25
Lightly drizzle with oil, and then season with pepper.
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26
Bake until golden brown, about 25 minutes.
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27
Serve warm.
