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"Pink of Perfection&amp;#039;s Sarah McColl makes everything seem easy and beautiful. Just take a look at this beet-stained tart, which she shares below. \u2014Kim Walker  There is the sort of desperate dinner\u2014say, spaghetti with cheese and pepper\u2014that, though delicious in its perfect simplicity, reveals the time and effort involved. Which is to say: none. And then there are the dinners that come together in a flash but look and taste like something truly special, like pork chops with mustard and cornichons (a favorite at my house), or this Rothko-like savory tart. The flavors are rich and complex, making a salad with a tart vinaigrette all the accompaniment you need for this sleight-of-hand dinner. Just defrost some pastry dough, slice beets (no need to cook them) and apples, and scatter with a nutty gruyere and fresh thyme. Trust me: The word &amp;quot;desperation&amp;quot; won&amp;#039;t enter anyone&amp;#039;s mind. Beet, Apple and Gruy\u00A8re Tart  adapted from Everyday Food  Serves 4 as a main course, 6-8 as a starter 1 sheet frozen puff pastry, thawed 3/4 cup shredded Gruy\u00A8re (3 ounces)\u00E2\u00A8 1 small apple, cored and very thinly sliced 1 small beet, scrubbed, peeled, and very thinly sliced 1/2 teaspoon fresh thyme leaves Preheat oven to 400 degrees F. Place pastry on a parchment-lined baking sheet. Score a one-inch border around perimeter with a knife (taking care not to cut all the way through) and prick all over with a fork. Sprinkle half the grated cheese over pastry. Spread apple and beet slices over cheese, tucking them under each other and arranging in a pretty way. Top with remaining cheese, season with salt and pepper, and sprinkle thyme over top. Bake until pastry is golden brown and slightly puffed, 15-20 minutes. Serve warm or at room temperature. "^^<http://www.w3.org/2001/XMLSchema#string>
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