This recipe is perfect for holiday entertaining because these tarts are beautiful, delicious, and super easy to make. They look gorgeous on a passed hors d’oeuvre tray or long platter, and they’re unique (so long, frozen mini quiches!) but not so much so that people don’t want to try them. If you’re concerned your guests might not love beets, switch it up. Pear, prosciutto and gorganzola would certainly be a crowd pleaser, or brie and figs (drizzled with honey and a balsamic reduction after they come out of the oven…). You could also bake them with cheese and let partygoers add preserves of their choosing, like tomato jam or the spiced cranberry pear sauce I made for Thanksgiving (another surprisingly easy recipe that I’ll post soon). You get it, they’re versatile. I made three versions- sharp cheddar, gorganzola, and pepper jack. Gorgonzola totally won. Oh, and if you really want to impress your guests… serve these with a bottle of 2011 Ghiomo Barbera d’Alba Lavai. Absolute perfection.
Beet & Apple Tarts
2 sheets frozen puff pastry, thawed
3/4 cup cheese of your choice (almost any will do, but I would steer clear of really oily cheeses)
1 small apple (or pear)
Coarse salt and ground pepper, to taste
Fresh thyme (don’t skip this!!)
- Preheat the oven to 400 F and get the puff pastry thawing if you haven’t already (this will take about 15 mins).
- Scrub, peel and thinly slice the beets. Core and thinly slice the apple. The thinner the better!
- Use a biscuit cutter or wine glass to cut the puff pastry into rounds, around 3 1/2″.
- Assemble the tarts: start with a layer of cheese, arrange the beet and apple slices (I did one beet, two apples per tart), top with more cheese, and sprinkle with salt, pepper, and thyme.
- Pop in the oven for 13-15 minutes. Take them out when the edges are golden.
- Arrange on a serving platter and watch them disappear!
Adapted from Martha Stewart.