{Beet, Brie + Fennel Tarts}

It’s been awhile since we’ve shared any kind of appetizer recipe, so here we have a lovely little number that pleases in both flavour and colour, and hales straight out of the garden. This simple veggie-starring tart uses those vibrant beets and perfumy fennel (with a drizzel of farm fresh honey) for a delicious pre-dinner (or party pleasing) treat.

Did you know beets come in a number of colours? Deep red is the most common, but there are also yellow, white, and candy-cane striped (Chiogga) varieties. We have grown all of them here on the farm, and I honestly can’t say which is my favourite. The taste between the colours is similar and they are all super delicious. The biggest perk of having multiple varieties would be the vibrancy they add to a dish (including this one).

Thank you again to Jessica Musslewhite of MUSHROOMS & THYME blog for this delish recipe creation and images featuring our beloved garden produce. Another favourite we hope you all enjoy as much as we are over here!

Beet, Brie and Fennel Tarts


  • 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


  • 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.