Beet, Cheddar & Apple Tarts

Thinly-sliced beets add beautiful color to these appetizer-sized tarts from Martha Stewart.

Ingredients:
1 sheet frozen puff pastry, thawed and cut into six 4½-inch rounds
¾ cup shredded sharp Cheddar cheese
1 small Pink Lady apple, cored and very thinly sliced
2-3 baby red beets, scrubbed, peeled, and very thinly sliced
Sea salt and fresh ground pepper
½ teaspoon fresh thyme leaves

Method:
1. Preheat oven to 400°.

2. Place pastry rounds on a parchment-lined baking sheet and prick all over with a fork. Divide half the cheese among pastry rounds. Top each with 2-3 apple slices. Tuck 2-3 beet slices among apple slices and top with remaining cheese. Season with salt and pepper and sprinkle with thyme.

3. Bake until pastry is golden brown and slightly puffed, 13-15 minutes. Serve warm or at room temperature.

this week's recipes
home for the holidays

scampagnata!
winter lunch

workshops & events
new classes!

archives

hello!

We'd love to stay in touch!
Join our mailing list

You have successfully subscribed to our mail list.

Too many subscribe attempts for this email address.