Apple, Beet & Cheddar Tartlets


These diminutive little tartlets will make a big impression at your next cocktail party. Deceptively simple, they come together in under 20 minutes, and rise in your oven into golden, buttery, flaky puff pastry perfection. Just keep some store-bought pastry on hand in your freezer, and you’ll have a show-stopper appetizer at your fingertips whenever you need it. If beets and apples aren’t your thing, you can easily substitute whatever you like and have on hand. Try sautéed mushrooms and goat cheese, roasted fennel and feta cheese, or slivered sweet potatoes and mozzarella.


  • 1 package puff pastry, defrosted (I like Durfour best)
  • 1 small tart apple, cored and thinly sliced (use a mandolin here if you have one)
  • 1 small yellow beet, thinly sliced
  • 1 small purple beet, thinly sliced
  • 1/2 cup white cheddar, shredded
  • 4-5 sprigs of fresh thyme
  • Black pepper to taste


  1. Preheat your oven to 400 degrees.
  2. On a clean surface, dust over a little flour, and lay the pastry sheet out. Using the lid of a Mason jar, or the lip of a cup, cut rounds out of the pastry, and lay the rounds evenly spaced on a baking sheet lined with parchment paper.
  3. Place one slice each of the apple, yellow beet, and purple beet on each pastry round, and arrange them so you can see a bit of each slice.
  4. Top the pastry rounds with a sprinkling of the shredded cheddar, and a few leaves from the thyme sprigs. Crack over a little fresh black pepper, and bake in the oven for 12-16 minutes, until the pastries have puffed and turned a burnished golden brown.
  5. Serve the tartlets immediately or at room temperature.


If you’re not serving these immediately, they keep well wrapped in foil. Just let them cool completely first so they don’t get soggy.

Recipe inspired by Martha Stewart.

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