Tartelette with beet and sweet potato

Bring a pot of water and salt to the boil. Cut the potato and beet in very thin slices and blanch them separately for 1 minute in the boiling water. Rinse them under cold water and let them drain well.

Preheat the oven to 200 ° C. Pollinate the shape with flour and lined with the puff pastry.

Place the slices of potato and beet around and slightly overlapping on the dough. Brush them generously with olive oil and sprinkle with 1 teaspoon (coarse) salt, thyme and poppy seeds. Brush the chopped egg.

Bake the cake in the oven for about 30 minutes.