Tartelette with beet and sweet potato

Name: tartelette with beet and sweet potato
Total time: 20 min
Yield: 4
Ingredients: 250 gram sweet potato; 200 gram raw beet; 8 slice frozen butter butter puff pastry; 2 tablespoon olive oil; 1 teaspoon fresh thyme; 1 tablespoon poppy seed; 1 tablespoon Sesame seed; 1 egg

Ingredients

250 gram sweet potato
200 gram raw beet
8 slice frozen butter butter puff pastry
2 tablespoon olive oil

1 teaspoon fresh thyme
1 tablespoon poppy seed
1 tablespoon Sesame seed
1 egg

Directions

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.