1 sheet store bought puff pastry dough, thawed, rolled out, cut into ~8 3×4 rectangles
1-2 green apples, peeled, halved, cored, and thinly sliced
1 medium beet, shredded
1/4 cup apricot jelly
1 tsp sriracha
2 inches of fresh ginger root, finely grated
salt to taste
Preheat your oven to 400F and line a baking sheet with foil & spray with PAM. Place the puff pastry squares on the sheet. Mix together the jelly, sriracha, ginger, and some salt. Spread about 1-2 tsp of this mix on to each puff pastry piece. Lay a few slices of apple over that, followed by a tuft of the shredded beets. Sprinkle some salt on top of each tart and bake for about 45 minutes, until they are golden brown and the dough is cooked through.
Serve as an appetizer with any meal.