Mini Sweet Potato and Beet Quiche
Preheat the oven to 180°C (approximately 350°F). Grease 6-8 tartlet molds.
Defrost puff pastry and roll out. Cut dough into squares slightly larger than the molds. Press dough into tartlet molds.
Peel and grate yams. Peel onions and cut in eighths. Peel and slice carrots. Combine and season well with salt and pepper. Mix in cream, eggs and grated cheese. Pour mixture into tartlets and bake until golden brown, about 15 minutes. Remove from oven, garnish with sprigs of thyme and serve.