Beet, Cheddar & Apple Tarts

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

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

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.

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