Goat Cheese, Beet, and Apple Tarts

These little tarts are like individual charcuterie boards. Instead of crackers, puff pastry serves as the vehicle for caramelized shallots, goat cheese, and roasted beets and apples. Drizzled with honey and sprinkled with flaky salt, these individual savory apple tartlets, with all their autumnal flavors, are the perfect fall appetizer. But I wouldn’t blame you for making them year-round—they’re just that good.

The Base: Simple Puff Pastry

Yes, you could just eat goat cheese on crackers with apples and maybe a roasted beet on the side, but it wouldn’t be nearly as good as these tarts. For one, few things are better and easier to use than puff pastry; you can make an easy homemade rough puff pastry recipe or grab frozen puff pastry from the store. It makes appetizers a breeze; you can basically put anything on top of puff pastry and it will be good (check out my individual eggplant parm puffs!). And the flavor of the caramelized shallots with the baked apples, beets, and goat cheese is better than any cold charcuterie combo.

Bake Notes

• I usually get 3 slices each of beet and apple onto each pastry, but it will depend on the size of your beets, apples, and pastry rectangles.
• Try to cover all of the shallots with the beets and apples. Exposed shallots around the sides tend to burn in the oven.
• I like to mix 2 tbsp of honey with 1 tsp of balsamic vinegar and drizzle that over the baked pastries.

Goat Cheese, Beet, and Apple Tarts

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• Author: Grace
• Total Time: 2 hours
• Yield: 8 servings

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Description

These savory goat cheese, beet, and apple tartlets are the perfect fall appetizer. They’re like individual charcuterie boards.

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Ingredients

3 large beets or 5-6 small beets

2 tbsp olive oil

Salt and pepper

5 shallots

2 tsp balsamic vinegar

1 portion rough puff pastry dough or 1 sheet of frozen puff pastry, thawed

2 apples

1 4-oz package of goat cheese

1 egg, beaten well

2 tbsp honey

Flaky salt, optional

Dried or fresh rosemary, optional

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Notes

1. Preheat the oven to 425 F. 
2. Wash your beets well. Slice off the tips and ends, and peel the outer layer.
3. Cut your beets into halves or quarters (halves for small beets, quarters for large). 
4. Drizzle the beets with olive oil, season with salt and pepper, and toss to combine.
5. Place 4-5 slices of beet into a piece of aluminum foil, and then fold the foil around the beets to make a little packet, leaving some air/room inside. Do the same with the remaining beets. 
6. Transfer the foil packets onto a baking sheet. Pour a tiny bit of water inside each packet, and then scrunch the top of the foil closed (this will help the beets steam and soften).
7. Bake the beet packets for 45 minutes-1 hour, until the beets are fork-tender. Remove from the oven and set aside until they are cool enough to handle. Keep the oven on.
8. Thinly slice your shallots. Heat 2 tbsp of olive oil over medium heat, and add the shallots. Season with salt and pepper. Sautee, stirring occasionally, until the shallots have cooked down and softened, 6-7 minutes.
9. Remove the shallots from the heat, add the balsamic vinegar, and stir to combine. Set aside.
10. Thinly slice your beets and apples, aiming to make them similar in size (thickness).
11. Roll your puff pastry into a rectangle that’s about ¾-inch thick.
12. Slice the rectangle in half lengthwise, then slice it crosswise three times to make 8 small rectangles total.
13. Place four rectangles on a parchment-lined baking sheet (use two baking sheets to bake them all at the same time; if not, refrigerate the other four pastries to bake after the first batch).
14. Divide the goat cheese between the pastries, and spread into a thin layer on top of each.
15. Fill each rectangle with a spoonful of the caramelized shallots, spreading them out but leaving a thin border around the edges.
16. Top each pastry with the beet and apple slices, alternating between the two.
17. Brush the borders of the pastries with the egg wash. Drizzle each with a bit of olive oil.
18. Bake at 425 F for 20-30 minutes (homemade puff pastry will likely take closer to 30, while store-bought might cook quicker), until the edges of the pastries are golden brown.
19. Top with honey (mixed with balsamic if you’d like; see Bake Notes), flaky salt, and rosemary.

• Prep Time: 1.5 hours
• Cook Time: 30 minutes