Beet, Cheddar, and Apple Tarts

Name: Beet, Cheddar, and Apple Tarts
Prep time: 10 min
Total time: 25 min
Ingredients: 1 sheet frozen puff pastry, thawed and cut into six 4 ½-inch rounds; 0.75 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; 0.5 teaspoon fresh thyme leaves

4.2

(127)

1 Review

These easy mini tarts use five ingredients and take 10 minutes to prep.

By

Martha Stewart

Updated on September 25, 2024

beet, cheddar, and apple tarts — Photo: Bryan Gardner

Prep Time:

10 mins

Total Time:

25 mins

Servings:

6

Try these beet, cheddar, and apple tarts for an easy fall appetizer. They take 10 minutes to prep and use just five ingredients—one is store-bought puff pastry, which means there’s no crust to make. All you need to do is cut out rounds for the mini tarts, prick them, and layer on the shredded white cheddar and thinly sliced apple and beet. Then they’re ready for the oven—and ready to serve after cooling. They look impressive and taste delicious—no one need know how simple they were to put together.

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Ingredients

1 sheet frozen puff pastry, thawed and cut into six 4 ½-inch rounds
¾ 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
½ teaspoon fresh thyme leaves

Directions

Preheat oven and prep pastry rounds:

Preheat oven to 400°F. Place pastry rounds on a parchment-lined baking sheet and prick all over with a fork.
Assemble tarts:

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 and serve:

Bake until pastry is golden brown and slightly puffed, 13 to 15 minutes. Serve warm or at room temperature.