Flaky tart with roasted sweet potato, butternut squash, caramelized onions, and goat cheese accented by maple syrup.
# What You'll Need:
→ Pastry
01 - 2 cup all-purpose flour
02 - 1/2 cup cold unsalted butter, cubed
03 - 1 egg yolk
04 - 2 to 3 tbsp cold water
05 - 1/2 tsp salt
→ Filling
06 - 1 medium sweet potato, peeled and diced
07 - 1 small butternut squash, peeled and diced
08 - 2 tbsp olive oil
09 - 1 large red onion, thinly sliced
10 - 2 tbsp unsalted butter
11 - 2 tbsp pure maple syrup
12 - 3.5 oz goat cheese, crumbled
13 - 2 eggs
14 - 2/3 cup crème fraîche
15 - 1 tsp fresh thyme leaves
16 - Salt and pepper, to taste
# Directions:
01 - Preheat the oven to 400°F (200°C).
02 - In a large bowl, mix flour and salt. Add cold butter and rub into the flour until coarse crumbs form. Stir in egg yolk and just enough cold water to bind the dough. Shape into a disk, wrap in plastic, and chill for 20 minutes.
03 - Toss diced sweet potato and butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast in the preheated oven for 20 to 25 minutes until golden and tender. Lower oven temperature to 350°F (180°C).
04 - In a skillet over medium heat, melt butter and sauté the sliced red onion for 10 to 12 minutes until soft and caramelized. Stir in maple syrup and cook for 2 additional minutes. Remove from heat and set aside.
05 - Roll out chilled pastry on a floured surface and line a 9-inch tart pan. Prick the base with a fork and blind-bake for 10 minutes at 350°F (180°C).
06 - Whisk together eggs, crème fraîche, fresh thyme, salt, and pepper until smooth.
07 - Layer roasted vegetables and caramelized onions evenly in the prebaked tart shell. Sprinkle crumbled goat cheese on top. Pour egg custard mixture evenly over the filling.
08 - Bake assembled tart at 350°F (180°C) for 25 to 30 minutes until the filling is set and lightly golden.
09 - Allow tart to cool slightly before removing from pan. Optionally, create pastry maple leaf decorations, bake separately, and garnish the tart before serving.
