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

5. Arrange the beets over the cheese mixture, overlapping the slices slightly and alternating colors. Lightly season with salt. Sprinkle the 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.

pasta, prosciutto, and potato pie

SERVES 6

1¾ pounds russet potatoes (3 to 4 medium)

2 tablespoons unsalted butter, softened

2 scallions, white and light-green parts, finely chopped

Coarse salt and freshly ground pepper

1 cup whole milk

1 cup heavy cream

1 small dried red chile, crumbled

4 large eggs

4 large egg yolks

¼ cup sour cream

1½ cups grated Parmesan cheese

¼ teaspoon freshly grated nutmeg

2 tablespoons extra-virgin olive oil

1 shallot, finely chopped

½ large bunch Swiss chard (14 ounces), stemmed and coarsely chopped

¾ pound penne, cooked according to package instructions

¼ pound prosciutto, thinly sliced into ¼-inch strips

3 tablespoons fresh oregano, coarsely chopped

1. Preheat the oven to 375°F. Bake the potatoes on a rimmed baking sheet until tender, about 45 minutes. Let cool slightly. Peel the potatoes; discard the skin. Mash with a potato masher. Stir the potatoes, butter, and scallions in a medium bowl; season with salt and pepper. Press the potato mixture evenly into the bottom of a 9-inch springform pan. Bake until light golden, 25 to 30 minutes. Let cool on a wire rack.

2. Bring the milk and cream to a boil in a medium saucepan over medium-high heat, stirring occasionally. Remove from heat; stir in the chile. Whisk in the eggs, egg yolks, sour cream, Parmesan, and nutmeg. Season with salt and pepper; set aside.

3. Heat the oil in a large skillet over medium heat. Add the shallot; cook, stirring occasionally, until light golden, about 2 minutes. Add the chard; cook, stirring occasionally, until wilted, 3 to 4 minutes. Season with salt and pepper.

4. Stir the pasta, Parmesan mixture, chard mixture, prosciutto, and oregano in a large bowl. Spread over the crust. Bake until golden brown and set, about 45 minutes. Let cool slightly before serving.

buttermilk-leek galette

MAKES ONE 9-INCH TART

All-purpose flour, for work surface

1 sheet frozen puff pastry from a standard package (17.3 ounces), thawed

2 tablespoons unsalted butter

5 leeks, white and pale-green parts only, washed well, and cut crosswise into ½-inch-thick pieces

¼ cup nonfat buttermilk

2 teaspoons Dijon mustard

Coarse salt and freshly ground pepper

5 ounces fresh goat cheese, crumbled

1 large egg yolk

1 tablespoon heavy cream or water

1. Line a baking sheet with parchment paper, and set a 9-inch tart ring (about 2 inches deep) on top; set aside. On a lightly floured work surface, roll out the puff pastry to about 1/8 inch thick. Using a sharp paring knife, trim the dough to a 13-inch round, and lay it over tart ring. Fit into the ring, and fold in the edges against the inside of the ring, pressing gently to seal. Refrigerate 20 minutes.

2. Preheat the oven to 400°F. In a large nonstick skillet set over medium heat, melt the butter. Add the leeks; cook, stirring, until soft, about 7 minutes. Add the buttermilk and mustard, and cook until slightly thickened, about 2 minutes. Season with salt and pepper. Remove from heat; set aside.

3. To assemble the tart, layer the goat cheese and the leek mixture on the chilled pastry, ending with goat cheese. In a small bowl, beat together the egg yolk and cream. Brush the pastry with egg wash, and bake until golden, about 35 minutes. Serve warm.

fresh green tart

MAKES ONE 13½ × 4-INCH TART

You can substitute any variety of ripe tomato for the heirlooms called for here.

Almond Tart Dough (recipe follows)

2 teaspoons sherry vinegar

1 teaspoon extra-virgin olive oil

1 green bell pepper, ribs and seeds removed, diced

1 English cucumber, peeled, halved,