#header-inner {background-position: center !important; width: 100% !important;}

Friday, February 7, 2014

Beet, Cheddar, and Apple Tarts

beet, cheddar, apple tarts
Beet, Cheddar, and Apple Tarts
I know, I know, two beet recipes in one week, but 'tis the month for all things red, am I right?? Not only that, but if you use a heart-shaped cutter to create your puff pastry tarts, they make for an adorable appetizer for a Valentine's Day dinner or party!
Pin Itbeet tarts
I'm cooking with beets more than ever before, finally overcoming my trepidation of cooking with them and no longer resigning myself to only eating them in restaurants. They honestly couldn't be easier to cook, whether you're 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!

One Year Ago: Roasted Red Pepper Dip and Mediterranean Chicken Skillet
Two Years Ago: Honey Chipotle Turkey Meatballs and Cannoli
Three Years Ago: Banana Coconut Muffins and Red Velvet Cupcakes with Cream Cheese Frosting
Four Years Ago: Banana Chocolate Chip Coffee Cake

Beet, Cheddar, and Apple Tarts
from Martha Stewart

-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.