Beet, Brie and Fennel Tarts

A bright and colourful appetizer that comes together in a snap with convenient store-bought puff pastry, beautiful earthy beet, creamy Brie cheese and crisp fennel.

Beet, Brie and Fennel Tarts

• 1 sheet of store-bought puff pastry, thawed, cut into rounds

• 150g 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 and pepper to taste

• Garnish with fresh thyme and a drizzle of honey

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.