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Beet, Cheddar, and Apple Tarts

Beet, Cheddar, and Apple Tarts

Made these at my restaurant.  They are great if you just want a snack or as an appetizer.  Tart apples work best, especially since beet are sweet.  They are simple to make and tasty.  The pictures are from a few times I made them, sometimes with white cheddar and sometimes with yellow.  Different beets can be used too.  

• 1 sheet frozen puff pastry, thawed and cut into six 4 1/2-inch rounds

• 3/4 cup shredded white or yellow cheddar 

• 1 small apple, cored and very thinly sliced

• 1 small beet, scrubbed, peeled, and very thinly sliced

• Coarse salt and ground pepper

• 1/2 teaspoon fresh thyme leaves

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1. Preheat oven to 400 degrees. 

2. Place pastry rounds on a parchment lined baking sheet and prick all over with a fork. 

3. Divide half the cheese among pastry rounds. 

4. Top each with 2 to 3 apple slices. 

5. Tuck 2 to 3 beet slices among apple slices and top with remaining cheese. 

6. Season with salt and pepper and sprinkle with thyme. 

7. Bake until pastry is golden brown and slightly puffed, 13 to 15 minutes. 

8. Serve warm or at room temperature.