Flaky tart filled with autumn vegetables, caramelized onions, goat cheese, and a hint of maple syrup.
# What You'll Need:
→ Pastry
01 - 2 cups all-purpose flour
02 - 1/2 cup cold unsalted butter, cubed
03 - 1 large egg yolk
04 - 2 to 3 tablespoons cold water
05 - 1/2 teaspoon salt
→ Filling
06 - 1 medium sweet potato, peeled and diced
07 - 1 small butternut squash, peeled and diced
08 - 2 tablespoons olive oil
09 - 1 large red onion, thinly sliced
10 - 2 tablespoons unsalted butter
11 - 2 tablespoons pure maple syrup
12 - 3.5 ounces goat cheese, crumbled
13 - 2 large eggs
14 - 2/3 cup crème fraîche
15 - 1 teaspoon fresh thyme leaves
16 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Preheat oven to 400°F.
02 - Combine flour and salt in a large bowl. Cut in cold butter until mixture resembles coarse crumbs. Stir in egg yolk and add cold water gradually to form a dough. Shape into a disk, wrap in plastic wrap, and refrigerate for 20 minutes.
03 - Toss diced sweet potato and butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 to 25 minutes until golden and tender. Reduce oven temperature to 350°F afterward.
04 - Melt butter in a skillet over medium heat. Sauté sliced red onions for 10 to 12 minutes until soft and caramelized. Stir in maple syrup and cook for an additional 2 minutes. Remove from heat.
05 - On a lightly floured surface, roll out pastry and line a 9-inch tart pan. Prick base with a fork and bake blind for 10 minutes.
06 - In a bowl, whisk together eggs, crème fraîche, fresh thyme, salt, and pepper until combined.
07 - Layer roasted vegetables and caramelized onions evenly in the tart shell. Sprinkle crumbled goat cheese over the top. Pour egg mixture over filling with care.
08 - Bake at 350°F for 25 to 30 minutes, until the filling is set and lightly golden on top.
09 - Allow tart to cool slightly before unmolding. Optionally, prepare decorative pastry cutouts in the shape of maple leaves, bake until golden, and place atop before serving.
