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Beet, Cheddar, and Apple Tarts


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

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, October 2010


  • 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


  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.

Reviews Add a comment

  • MS10770994
    4 JUL, 2015
    These are delicious! Also so pretty and simple to make. I used pickled beets and drizzled balsamic glaze over them before baking. YUM.
  • 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.