A flaky tart filled with roasted autumn vegetables, caramelized onions, and subtle maple syrup hints.
# What You'll Need:
→ Pastry
01 - 2 cups all-purpose flour
02 - 9 tablespoons cold unsalted butter, cubed
03 - 1 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 eggs
14 - 2/3 cup crème fraîche
15 - 1 teaspoon fresh thyme leaves
16 - Salt and pepper, to taste
# Steps to Follow:
01 - Set oven temperature to 400°F.
02 - In a large bowl, combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Add egg yolk and just enough cold water to form a dough. Shape into a disk, wrap in plastic wrap, and refrigerate for 20 minutes.
03 - Toss sweet potato and butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender and golden. Reduce oven to 350°F.
04 - Melt butter in a skillet over medium heat. Sauté red onion for 10-12 minutes until soft and caramelized. Stir in maple syrup and cook for an additional 2 minutes. Remove from heat.
05 - Roll out chilled dough on a floured surface and fit into a 9-inch tart pan. Prick base with a fork and blind-bake for 10 minutes.
06 - Whisk together eggs, crème fraîche, thyme, salt, and pepper until smooth.
07 - Layer roasted vegetables and caramelized onions evenly in the tart shell. Sprinkle crumbled goat cheese over the top. Pour custard mixture evenly over filling.
08 - Bake at 350°F for 25–30 minutes until the filling is set and lightly golden.
09 - Allow to cool slightly before unmolding. Optionally, cut additional pastry into maple leaf shapes, bake, and place on top as decoration.
