Martha Stewart Beet, Cheddar, and Apple Tarts

Martha Stewart Beet, Cheddar, and Apple Tarts turn puff pastry, white cheddar and paper-thin beet and apple slices into golden, flaky mini tarts in 25 minutes. Try this easy fall appetizer for game day or Thanksgiving, since it's a simple recipe with just six ingredients and no crust to make.

Slice the beet and apple as thin as you possibly can, because thick slices stay hard and raw while the pastry finishes baking. Cut them any thicker and the tarts bake unevenly, with crunchy beet sitting on a nicely golden crust.

Martha splits the cheese into two layers, with half under the fruit and half on top, so the apple and beet get tucked between melted cheddar. Pricking the rounds with a fork also keeps the pastry from puffing too high, which leaves a flat base for the toppings.

Martha Stewart Beet, Cheddar, and Apple Tarts

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Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

230

kcal

Thin slices of apple and beet sit between two layers of sharp white cheddar on small rounds of flaky puff pastry. Baked until golden and slightly puffed, they turn crisp on the bottom and soft and savory on top.

Ingredients

• 1 sheet frozen puff pastry, thawed and cut into six 4 ½-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

• Preheat and prep pastry: Preheat the oven to 400°F, then set the six 4 1/2-inch pastry rounds on a parchment-lined baking sheet. Prick them all over with a fork so they don't puff up too much.
• Add the first cheese layer: Divide half of the 3/4 cup shredded white cheddar among the pastry rounds. Spread it out evenly, so every tart gets a melty base.
• Layer the apple and beet: Top each round with 2 to 3 slices of the thinly sliced apple. Then tuck 2 to 3 slices of the thinly sliced beet in among the apple.
• Finish and season: Cover the fruit and beet with the remaining cheddar, then season with coarse salt and ground pepper. Sprinkle the 1/2 teaspoon fresh thyme leaves over the top.
• Bake the tarts: Bake for 13 to 15 minutes, until the pastry is golden brown and slightly puffed. Serve them warm or at room temperature.

Tools for this recipe

• Nordic Ware half sheet pan, Reynolds unbleached parchment paper, Benriner Japanese mandoline. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different cheese for these tarts?

Gruyère or goat cheese both work well here, since they pair nicely with the sweet apple and earthy beet. Keep the 3/4 cup amount so the tarts don't get greasy. Sharp white cheddar gives the best balance, though.

Can I make these beet and apple tarts ahead of time?

You can cut the pastry rounds and slice the apple and beet a few hours ahead, but assemble the tarts right before baking. The beet and apple release moisture as they sit, which can make the pastry soggy. They're also good at room temperature, so you can bake them earlier in the day.

How do I store and reheat leftover tarts?

Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat them on a baking sheet in a 350°F oven for about 8 minutes to crisp the pastry back up. The microwave makes puff pastry soft and chewy, so I skip it.

Do I need a mandoline to slice the beet and apple?

A mandoline gives the thinnest, most even slices, but a sharp chef's knife works if you go slowly. Aim for slices thin enough to see light through, since they only bake for about 15 minutes. If the beet slices are too thick, they'll stay crunchy.

What's the most common mistake with these tarts?

Slicing the beet too thick is the usual problem, because it won't soften in the short baking time. Skipping the fork pricking is the other one, since the pastry then puffs unevenly and the toppings slide off. Thaw the puff pastry fully before cutting, too.