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Under 30 Minutes

Under 30 Minutes

Beet, Cheddar, and Apple Tarts

Thinly sliced beets add beautiful color to these small tarts, just the right size for appetizers. Use store-bought puff pastry for the rounds.

  • prep: 10 mins
    total time: 25 mins
  • servings: 6

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Ingredients

  • 1 sheet frozen puff pastry, thawed and cut into six 4 1/2-inch rounds
  • 3/4 cup shredded white cheddar (3 ounces)
  • 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

Directions

  1. Step 1

    Preheat oven to 400 degrees. 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 to 3 apple slices. Tuck 2 to 3 beet slices among apple slices and top with remaining cheese. Season with salt and pepper and sprinkle with thyme. Bake until pastry is golden brown and slightly puffed, 13 to 15 minutes. Serve warm or at room temperature.

Source
Everyday Food, October 2010

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Reviews (1)

  • Pork C Fish 22 Jun, 2014

    Made for a party of 45. Cut puff pastry into 2" rounds instead. Highly suggest using a mandoline for this (I used a Benriner and it allowed for thin, consistent pieces). My only complaint was the pastry doesn't rise a great deal. This could be the result of too much product on a 2" piece or that I put too many fork pricks into it. Salt and pepper and thyme are essential for this, as well as a hearty cheddar with some real sharpness. Don't skimp there. People enjoyed them. I found it bland.