|Beet, Cheddar, and Apple Tarts|
roasting them or sautéing them. In this case, neither is required, and the thinly sliced beets are simply added raw and then baked. Their gorgeous color makes these bite-sized apps as pleasing to the eye as they are to the palate!
-2 sheets frozen puff pastry, thawed and cut into rounds or desired shape
-1 1/2 cups shredded white cheddar
-1-2 small apples, cored and very thinly sliced
-1-2 small beets, scrubbed, peeled, and very thinly sliced
-coarse salt and ground pepper
-1 tsp fresh thyme leaves
1. Preheat oven to 400F. Line two baking sheets with parchment paper and prick each tart all over with a fork. Divide half of the cheese among the pastries.
2. Top with a few apple slices, beets, and remaining cheese. Season with salt and pepper and sprinkle with thyme.
3. Bake for 13-15 minutes, until pastry is golden brown and beginning to puff. Serve warm or at room temperature.