Beet, Brie and Fennel Tarts
Ingredients
- 1 sheet store-bought puff pastry, thawed, cut into rounds
- 150 g Brie, cut into thin slices
- 1 small fennel, thinly sliced
- 1 small beet, cleaned, peeled and thinly sliced (or you can use one golden beet and one red beet and alternate colours)
- Salt + pepper to taste
- Garnish with fresh thyme and a drizzle of honey
Instructions
- Preheat oven to 400°F.
- Place pastry rounds on a parchment-lined baking sheet and prick all over with a fork. Divide the cheese among pastry rounds. Top each pastry with slices of fennel and layer slices of beet on top (beets will shrink a little as they cook). Season with salt and pepper.
- Bake until pastry is golden brown and slightly puffed, 13 to 15 minutes.
- Garnish with fresh thyme and drizzle of honey. Serve warm.