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.
Everyday Food, October 2010
168 Ratings
- 5 star values: 37
- 4 star values: 73
- 3 star values: 35
- 2 star values: 21
- 1 star values: 2
Martha Stewart Member
Rating: Unrated
07/04/2015 These are delicious! Also so pretty and simple to make. I used pickled beets and drizzled balsamic glaze over them before baking. YUM.
Martha Stewart Member
Rating: 3 stars
06/22/2014 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.