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Ingredients
- 1 sheet frozen puff pastry thawed and cut into six 4 1/2-inch rounds
- 3/4 cup white cheddar shredded, 3 ounces
- 1 apple small, cored and very thinly sliced
- 1 beet small, scrubbed, peeled, and very thinly sliced
- coarse salt
- 1/2 teaspoon fresh thyme leaves
Method
- 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.
