# What You Need:
→ Pastry
01 - 2 cups all-purpose flour
02 - 1/2 cup 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 freshly ground black pepper, to taste
# Directions:
01 - Preheat the oven to 400°F (200°C).
02 - In a large bowl, combine the flour and salt. Rub in the cold butter until the mixture resembles coarse crumbs. Add the egg yolk and just enough cold water to form a dough. Shape into a disk, wrap in plastic wrap, and chill for 20 minutes.
03 - Toss the diced sweet potato and butternut squash with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20 to 25 minutes until golden and tender. Reduce oven temperature to 350°F (180°C).
04 - Melt butter in a skillet over medium heat. Sauté the sliced red onion until soft and caramelized, about 10 to 12 minutes. Stir in maple syrup and cook an additional 2 minutes. Remove from heat and set aside.
05 - Roll out the chilled pastry on a lightly floured surface to line a 9-inch tart pan. Prick the base with a fork and blind-bake for 10 minutes.
06 - In a bowl, whisk together the eggs, crème fraîche, thyme, salt, and pepper until combined.
07 - Layer the roasted vegetables and caramelized onions into the partially baked tart shell. Sprinkle crumbled goat cheese evenly on top. Pour the egg custard mixture over the filling.
08 - Bake at 350°F (180°C) for 25 to 30 minutes until the filling is set and lightly golden on top.
09 - Allow the tart to cool slightly before unmolding. Optionally, bake extra pastry shaped with a maple leaf cutter and decorate the tart before serving.
