Description

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

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

Preheat the oven to 425 F.
Wash your beets well. Slice off the tips and ends, and peel the outer layer.
Cut your beets into halves or quarters (halves for small beets, quarters for large).
Drizzle the beets with olive oil, season with salt and pepper, and toss to combine.
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.
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).
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.
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.
Remove the shallots from the heat, add the balsamic vinegar, and stir to combine. Set aside.
Thinly slice your beets and apples, aiming to make them similar in size (thickness).
Roll your puff pastry into a rectangle that’s about ¾-inch thick.
Slice the rectangle in half lengthwise, then slice it crosswise three times to make 8 small rectangles total.
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).
Divide the goat cheese between the pastries, and spread into a thin layer on top of each.
Fill each rectangle with a spoonful of the caramelized shallots, spreading them out but leaving a thin border around the edges.
Top each pastry with the beet and apple slices, alternating between the two.
Brush the borders of the pastries with the egg wash. Drizzle each with a bit of olive oil.
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.
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