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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.
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.
Preheat oven to 40 degres. 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 chese. Season with salt and pepper and sprinkle with thyme. Bake until pastry is golden brown and slightly pufed, 13 to 15 minutes. Serve warm or at room temperature.
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