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Beet, Cheddar, and Apple Tarts

Recipe photo courtesy of Bryan Gardner

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.

Source: Everyday Food, October 2010
Total Time Prep Servings



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How would you rate this recipe?
  • 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.

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