Reviews (2) Add Rating & Review 168 Ratings 5 star values: 37 4 star values: 73 3 star values: 35 2 star values: 21 1 star values: 2 Martha Stewart Member Rating: Unrated 07/04/2015 These are delicious! Also so pretty and simple to make. I used pickled beets and drizzled balsamic glaze over them before baking. YUM. Martha Stewart Member Rating: 3 stars 06/22/2014 Made for a party of 45. Cut puff pastry into 2" rounds instead. Highly suggest using a mandoline for this (I used a Benriner and it allowed for thin, consistent pieces). My only complaint was the pastry doesn't rise a great deal. This could be the result of too much product on a 2" piece or that I put too many fork pricks into it. Salt and pepper and thyme are essential for this, as well as a hearty cheddar with some real sharpness. Don't skimp there. People enjoyed them. I found it bland.
Back to Beet, Cheddar, and Apple Tarts All Reviews for Beet, Cheddar, and Apple Tarts - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Beet, Cheddar, and Apple Tarts Credit: Bryan Gardner Recipe Summary prep: 10 mins total: 25 mins Servings: 6
Ingredients Ingredient Checklist 1 sheet frozen puff pastry, thawed and cut into six 4 1/2-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
Gallery Beet, Cheddar, and Apple Tarts Credit: Bryan Gardner
Recipe Summary prep: 10 mins total: 25 mins Servings: 6
Gallery
Beet, Cheddar, and Apple Tarts Credit: Bryan Gardner
Beet, Cheddar, and Apple Tarts
Credit: Bryan Gardner
Beet, Cheddar, and Apple Tarts
Recipe Summary prep: 10 mins total: 25 mins Servings: 6
Recipe Summary
prep: 10 mins total: 25 mins
Servings: 6
prep: 10 mins
total: 25 mins
prep:
10 mins
total:
25 mins
Servings: 6
6
Ingredients
Ingredients
- 1 sheet frozen puff pastry, thawed and cut into six 4 1/2-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 oven to 400 degrees. Place pastry rounds on a parchment-lined baking sheet and prick all over with a fork. 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 until pastry is golden brown and slightly puffed, 13 to 15 minutes. Serve warm or at room temperature.
Reviews (2)
Add Rating & Review 168 Ratings 5 star values: 37 4 star values: 73 3 star values: 35 2 star values: 21 1 star values: 2
Martha Stewart Member Rating: Unrated 07/04/2015 These are delicious! Also so pretty and simple to make. I used pickled beets and drizzled balsamic glaze over them before baking. YUM. Martha Stewart Member Rating: 3 stars 06/22/2014 Made for a party of 45. Cut puff pastry into 2" rounds instead. Highly suggest using a mandoline for this (I used a Benriner and it allowed for thin, consistent pieces). My only complaint was the pastry doesn't rise a great deal. This could be the result of too much product on a 2" piece or that I put too many fork pricks into it. Salt and pepper and thyme are essential for this, as well as a hearty cheddar with some real sharpness. Don't skimp there. People enjoyed them. I found it bland.
Reviews (2)
Add Rating & Review 168 Ratings 5 star values: 37 4 star values: 73 3 star values: 35 2 star values: 21 1 star values: 2
Add Rating & Review
168 Ratings 5 star values: 37 4 star values: 73 3 star values: 35 2 star values: 21 1 star values: 2
168 Ratings 5 star values: 37 4 star values: 73 3 star values: 35 2 star values: 21 1 star values: 2
168 Ratings 5 star values: 37 4 star values: 73 3 star values: 35 2 star values: 21 1 star values: 2
5 star values: 37 4 star values: 73 3 star values: 35 2 star values: 21 1 star values: 2
Martha Stewart Member Rating: Unrated 07/04/2015 These are delicious! Also so pretty and simple to make. I used pickled beets and drizzled balsamic glaze over them before baking. YUM. Martha Stewart Member Rating: 3 stars 06/22/2014 Made for a party of 45. Cut puff pastry into 2" rounds instead. Highly suggest using a mandoline for this (I used a Benriner and it allowed for thin, consistent pieces). My only complaint was the pastry doesn't rise a great deal. This could be the result of too much product on a 2" piece or that I put too many fork pricks into it. Salt and pepper and thyme are essential for this, as well as a hearty cheddar with some real sharpness. Don't skimp there. People enjoyed them. I found it bland.Martha Stewart Member
Rating: Unrated 07/04/2015
These are delicious! Also so pretty and simple to make. I used pickled beets and drizzled balsamic glaze over them before baking. YUM.
Rating: Unrated
Rating: 3 stars 06/22/2014
Made for a party of 45. Cut puff pastry into 2" rounds instead. Highly suggest using a mandoline for this (I used a Benriner and it allowed for thin, consistent pieces). My only complaint was the pastry doesn’t rise a great deal. This could be the result of too much product on a 2" piece or that I put too many fork pricks into it. Salt and pepper and thyme are essential for this, as well as a hearty cheddar with some real sharpness. Don’t skimp there. People enjoyed them. I found it bland.
Rating: 3 stars
All Reviews for Beet, Cheddar, and Apple Tarts
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Beet, Cheddar, and Apple Tarts
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
