Mummy Tarts

I’m really enjoying making all of the Halloween food this week and so is Amelia! She’s never eaten so much food and it’s all because she is so into Halloween this year. She’s going to be a “friendly ghost” so I’ll have to do an extra special ghost something soon (more on that another day).

For today, these mummy tarts were really fun to make. They might look like kiddie food, but they have will satisfy any adult with the beet, apple and cheddar combination.

They do take some assembling, but it’s worth it to see her eyes light up. She’s obsessed with black olives too, so I try to incorporate them in something we eat every day. Today, they’re the eyes…. AHHHHH!!!!

Mummy Tarts

  • Servings: 4
  • Difficulty: medium
  • Print

Ingredients

  • 1 sheet frozen puff pastry, thawed* and cut into six 4 1/2-inch rounds
  • 3/4 cup cheddar, shredded
  • 1 small apple, peeled, cored and sliced very thin
  • 1 small roasted** beet, scrubbed, peeled, and sliced very thin
  • 1 egg, beaten
  • 18 black olive slices (from about 9 black olives)
  • Kosher salt and ground pepper, to taste
  • 1/2 teaspoon fresh thyme leaves

Directions

  1. Preheat oven to 400 degrees.
  2. Line a baking sheet with parchment paper or Silpat. On a lightly floured surface, roll out one puff pastry sheet into a 13-inch square. Using a 4-inch round biscuit cutter, cut out 9 rounds. Transfer the rounds to the baking sheet (if you have any scraps you can cut them into strips) prick all over with a fork. Set aside.
  3. In a small bowl, combine the cheese, apple and beet. Set aside.
  4. Brush the rounds with the beaten egg. Leaving a 1/2 inch border, divide the cheese, apple and beet mixture evenly over the pastry rounds. Place two olive slices on top for eyes. Season with salt and pepper and sprinkle with thyme.
  5. Roll out the remaining puff pastry and cut it into thin strips to layer over the 9 rounds. Brush the pastry strips with the remainder of the egg and layer them over the tops of the tarts (egg side down) so they look like mummy heads. Press the edges down to adhere to the bottom pastry round. Place the baking sheet in the freezer for about 20 minutes.
  6. Bake until pastry is golden brown and slightly puffed, about 20-25 minutes. Serve warm or at room temperature. Enjoy! 
Pro notes: *Roast the beets ahead of time for 45-60 minutes in the oven at 425 degrees. Once they cool, you can use a paper towel to peel off the skin. **And, thaw your puff pastry over night in the fridge. It’ll be easier to handle when rolling it out. 
Adapted from: kqed.org

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