Celebrate

Beet and Green Apple Tarts

Wow your guests with these simple, yet gorgeous beet and green apple tarts that are almost too pretty to eat! Top with tangy goat cheese and fresh oregano leaves for mouth-watering flavour in each bite.

Prep Time

Servings

Pastry Dough

2 1/2 cups all-purpose flour (625 mL)

1/2 tsp salt (2 mL)

1/2 tsp baking powder (2 mL)

2/3 cup canola oil, chilled in freezer for 2 hours (150 mL)

1/2 cup ice water (125 mL)

1 egg, beaten slightly (1)

1 Tbsp vinegar (15 mL)

Topping

4 oz goat cheese (112 g)

1 green apple, cored and thinly sliced (1)

1 small beet, peeled and thinly sliced (1)

1/8 tsp pepper

1-2 Tbsp fresh oregano leaves (15-30 mL)

1 Tbsp canola oil (15 mL)

Pastry Dough

In a food processor, add flour, salt, and baking powder. Pulse once or twice to combine ingredients.
Add cold/frozen canola oil. Pulse again once or twice.
Combine water, egg and vinegar in a small bowl.
With food processor running, pour liquid ingredients through the chute. Turn off machine as soon as ingredients are mixed, about 10 seconds.
Turn dough out onto floured board. Divide dough in half. Roll out dough on floured surface.
Use immediately or wrap each dough ball in plastic wrap and refrigerate until ready to use.

Assembly

Select a 3 inch (7 cm) cookie cutter and cut 12 pastry ‘cookies’. Place on a parchment paper lined cookie sheet. Pierce pastry all over with a fork.
Preheat oven to 400°F (200°C).
Crumble half of the goat cheese onto each of the 12 pastry ‘cookies’. Layer each with 1 or 2 slices of the apple and beet. Top with remaining cheese. Sprinkle with pepper to taste. Then sprinkle with oregano and drizzle with canola oil.
Bake pastries for 15-17 minutes or until pastry is golden brown. Serve hot or at room temperature.

Ingredients

Pastry Dough

2 1/2 cups all-purpose flour (625 mL)

1/2 tsp salt (2 mL)

1/2 tsp baking powder (2 mL)

2/3 cup canola oil, chilled in freezer for 2 hours (150 mL)

1/2 cup ice water (125 mL)

1 egg, beaten slightly (1)

1 Tbsp vinegar (15 mL)

Topping

4 oz goat cheese (112 g)

1 green apple, cored and thinly sliced (1)

1 small beet, peeled and thinly sliced (1)

1/8 tsp pepper

1-2 Tbsp fresh oregano leaves (15-30 mL)

1 Tbsp canola oil (15 mL)

Did you know?

Canola can be found in leading pet foods, as it’s rich in vitamins and high in protein and amino acids.

Did you know?

When used in dairy cow feed, canola meal can increase milk production by 1 litre per cow per day.

Directions

Pastry Dough

In a food processor, add flour, salt, and baking powder. Pulse once or twice to combine ingredients.
Add cold/frozen canola oil. Pulse again once or twice.
Combine water, egg and vinegar in a small bowl.
With food processor running, pour liquid ingredients through the chute. Turn off machine as soon as ingredients are mixed, about 10 seconds.
Turn dough out onto floured board. Divide dough in half. Roll out dough on floured surface.
Use immediately or wrap each dough ball in plastic wrap and refrigerate until ready to use.

Assembly

Select a 3 inch (7 cm) cookie cutter and cut 12 pastry ‘cookies’. Place on a parchment paper lined cookie sheet. Pierce pastry all over with a fork.
Preheat oven to 400°F (200°C).
Crumble half of the goat cheese onto each of the 12 pastry ‘cookies’. Layer each with 1 or 2 slices of the apple and beet. Top with remaining cheese. Sprinkle with pepper to taste. Then sprinkle with oregano and drizzle with canola oil.
Bake pastries for 15-17 minutes or until pastry is golden brown. Serve hot or at room temperature.

Nutritional Analysis

Calories

258

Total Fat

16.1 g

Saturated Fat

2.5 g

Cholesterol

20 mg

Sodium

146 mg

Carbohydrates

22.6 g

Fiber

1.4 g

Sugar

1.8 g

Protein

5.8 g

Potassium

57 mg

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