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


Bryan Gardner

Recipe Summary

10 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • 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 (2)

168 Ratings
  • 5 star values: 37
  • 4 star values: 73
  • 3 star values: 35
  • 2 star values: 21
  • 1 star values: 2
Rating: Unrated
These are delicious! Also so pretty and simple to make. I used pickled beets and drizzled balsamic glaze over them before baking. YUM.
Rating: 3 stars
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.