Tartlet with beet and red apple

Cover the filo pastry with a tea towel and defrost. In the meantime, scrape the beet and apple into wafer-thin slices.

Cut the sheets of filo pastry in half lengthwise into long, narrow strips. Place 4 bars next to each other on the work surface and brush them lightly with butter. Put another bar of dough on all bars. Repeat this 2 more times so that you have 4 strips of 4 layers thick.

Preheat the oven to 200ºC. Cover the bars with alternating slices of beet and apple and let the slices hang over the dough on one side. Carefully roll the bars of dough and press the ends with a little water.

Put the rolls upright in the muffin mold and insert a sprig of thyme. Brush the top and sides of the cakes with butter and fry in the middle of the oven for about 20 minutes.

Dust before serving with a pinch of cinnamon powder and drizzle with a few drops of honey.