Beet Crostata Agrodolce

Step 1: *For the Crostata:* Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside. 

Step 2: Place the red beets on one piece of foil and the yellow beets on another piece of foil. Drizzle each set with 1 tablespoon of the olive oil. Fully wrap the beets in the foil and roast until just tender when pierced with a knife, 1 hour to 1 hour 15 minutes. 

Step 3: Remove the beets from the oven and allow to cool until warm. Peel the beets and cut into slices just a bit more than 1/4-inch thick. 

Step 4: Roll the pie crust out to be slightly larger and transfer it to the prepared baking sheet. Combine the cheese spread, 1 tablespoon of the oil, and the Pecorino in a medium bowl. Spread the mixture evenly onto the pie crust leaving a 1-inch border. 

Step 5: Shingle the beet slices, alternating red and yellow in color, in a circle starting on the outside of the dough and working your way inwards. Be sure to keep the 1-inch border of outer crust bare. 

Step 6: Top with thyme sprigs, flaky sea salt and another sprinkle of Pecorino. Drizzle with the remaining 1 tablespoon olive oil. Carefully fold the crust up over the beets, shingling it nicely. 

Step 7: Whisk the egg with 1 tablespoon water in a small bowl. Brush on the crust. Bake until the crust is golden brown, 25 to 30 minutes. 

Step 8: Meanwhile, for the agrodolce: In a small saucepan combine the honey, vinegar and chile. Bring to a boil and then lower to a simmer. Allow to reduce until the mixture is a thin syrup, about 10 minutes. Remove from the heat; it will continue to thicken as it cools.

Step 9: Remove and discard the chile and drizzle the agrodolce over the baked tart. Garnish the tart with chopped pistachios and serve.