Summer Vegetable Vol-au-Vent

Preheat the oven to 400°F (200°C). Roll out the puff pastry sheet on a lightly floured surface and cut into four equal squares. Place the squares on a baking sheet lined with parchment paper.

Using a fork, prick the puff pastry squares several times to prevent them from puffing up too much. Bake the pastry shells for 15-18 minutes, or until golden brown. Remove from the oven and let cool slightly.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced red onion and sauté for 3-4 minutes, or until translucent.

Add the diced carrots and yellow bell pepper to the skillet. Sauté for an additional 5-6 minutes, or until the vegetables are tender.

Pour the beaten eggs into the skillet and gently scramble them with the sautéed vegetables, stirring frequently, until the eggs are cooked through, about 2-3 minutes.

Spoon the sautéed egg and vegetable mixture into the baked puff pastry shells. Serve immediately while the pastry is still warm and crispy.