Puff pastry tart with sweet potatoes and beetroot

Ingredients for 1 servings:

• 1 pack of puff pastry from the refrigerated section
• Fat for the mold
• 200 g sweet potatoes
• 1 large carrot(s)
• 1 beetroot, pre-cooked
• 2 shallots
• 200 g sour cream
• 3 eggs
• 200 g cheese, grated, e.g. mountain cheese, Gruyère
• e.g. salt and pepper
• 2 sprigs of thyme, fresh

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

vegetarian

Preheat the oven to 200°C (top/bottom heat). Grease a tart pan (approx. 26-28 cm). Roll out the puff pastry and press it into the greased pan. Trim off any excess edges, but leave a rim. Peel the sweet potatoes and carrots and slice them thinly. Remove the beetroot from the package and slice it thinly. Cut the shallots into rings or thin wedges. Spread the vegetables on the puff pastry. Mix the sour cream with the eggs and cheese and season well. Pick the leaves from the thyme sprigs and add them to the mixture. Spread everything over the vegetables. Bake the tart on the middle rack of the preheated oven for approx. 20-25 minutes, until the surface is golden brown.