# What You Need:
→ Pastry
01 - 2 cups all-purpose flour
02 - 1/2 cup cold unsalted butter, cubed
03 - 1 egg yolk
04 - 2–3 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
# How To Make It:
01 - Set the oven temperature to 400°F.
02 - In a large bowl, combine flour and salt. Add cold cubed butter and rub into the flour until mixture resembles coarse crumbs. Stir in egg yolk and add just enough cold water to form a cohesive dough. Shape into a disk, wrap in plastic, and refrigerate for 20 minutes.
03 - Toss diced sweet potato and butternut squash with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20–25 minutes until tender and golden. Reduce oven temperature to 350°F.
04 - In a skillet over medium heat, melt butter and cook sliced red onion until soft and caramelized, about 10–12 minutes. Stir in maple syrup and cook for an additional 2 minutes. Remove from heat.
05 - Roll out chilled pastry on a lightly floured surface to fit a 9-inch tart pan. Line the pan with pastry, prick the base with a fork, and blind-bake for 10 minutes.
06 - Whisk together eggs, crème fraîche, fresh thyme, salt, and pepper in a bowl until combined.
07 - Layer roasted vegetables and caramelized onions evenly in the partially baked tart shell. Sprinkle crumbled goat cheese over the top. Pour egg mixture evenly over the filling.
08 - Place tart in oven and bake at 350°F for 25–30 minutes, or until filling is set and lightly golden.
09 - Allow tart to cool slightly before unmolding. Optional: create decorative maple leaf shapes with extra pastry, bake separately, and garnish before serving.
