# Components:
→ 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 freshly ground black pepper, to taste
# Preparation Steps:
01 - Heat the oven to 400°F (200°C).
02 - In a large mixing bowl, combine flour and salt. Add cold butter and rub into the flour until the mixture looks like coarse crumbs. Stir in egg yolk and just enough cold water to bring the dough together. Form into a disk, wrap tightly in plastic, and refrigerate for 20 minutes.
03 - Toss diced sweet potato and butternut squash with olive oil, salt, and pepper. Arrange on a baking sheet and roast for 20 to 25 minutes until tender and golden. Reduce oven temperature to 350°F (180°C).
04 - In a skillet over medium heat, melt butter and sauté red onion until soft and caramelized, approximately 10 to 12 minutes. Stir in maple syrup and cook for an additional 2 minutes. Remove from heat and set aside.
05 - On a floured surface, roll out the pastry and line a 9-inch tart pan. Prick the base with a fork and blind bake for 10 minutes.
06 - In a bowl, whisk together eggs, crème fraîche, fresh 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 the egg mixture evenly over the filling.
08 - Bake at 350°F (180°C) for 25 to 30 minutes until the filling is set and pale golden.
09 - Allow the tart to cool slightly before unmolding. Optionally, use a maple leaf cookie cutter to shape extra pastry decorations, bake them, and garnish the tart before serving.
