Carrot and Beet Tartlets
Thaw puff pastry. Line baking sheet with parchment paper. Whisk egg yolk with a little water. Cut pastry into rectangular pieces and brush with egg yolk mixture. Prick with a fork several times and arrange on a baking sheet.
Peel carrots and beets and halve lengthwise, making them slightly shorter than puff pastry pieces. Blanch vegetables in boiling salted water, separately, for about 10 minutes or until al dente. Drain well.
Arrange vegetables, alternating, on puff pastry slices. Brush with oil and season with salt and pepper.
Bake in preheated oven at 225°C (approximately 425°F) for about 15 minutes. Remove from the oven, arrange on plates and serve.