Monday, September 22, 2014
Tart of the Month - Beet Cheddar and Apple
I'm getting addicted to these easy puff pastry tarts. Most of the time you just top the puff pastry with a few ingredients, bake 20 minutes and you're done.
This recipe from Martha Stewart uses thin slices of raw beet. It seems like an odd combination with cheddar and apples but the taste and texture is great!
Here's what you need:
1 sheet puff pastry, thawed
100 grams white cheddar (3/4 cup shredded)
1 apple (I used gala)
1 small beet
salt and pepper
First, preheat the oven to 400 degrees.
This is a Chioggia beet, also known as a candy cane beet. They are very pretty in this tart, but you can use regular red or golden beets.
Peel the beet and slice it very thinly. I used a mandoline, but you can do it with a knife.
Core and slice the apple thinly as well. No need to peel it.
Shred the cheddar.
Unroll the puff pastry...
and cut it into 4 equal circles. I used a small bowl for this.
Place the puff pastry rounds on a baking sheet covered in parchment paper and prick them all over with a fork.
Top the puff pastry rounds with half the cheddar.
Then layer the apple and beet rounds over the cheddar.
Alternate slices of beets and apples.
Sprinkle the remaining cheddar over the top.
Sprinkle the tarts with salt, pepper and thyme leaves.
Bake the tarts for about 15 minutes until golden brown.
You can serve these warm or at room temperature. The beets and apples stay a little crispy and the cheesy pastry tastes fantastic. Enjoy as an appetizer or with a green salad for a light lunch.