# 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
# How-To Steps:
01 - Set the oven temperature to 400°F (200°C) to prepare for baking.
02 - Combine flour and salt in a large bowl; work in cold butter until coarse crumbs form. Mix in egg yolk and enough cold water to form a dough. Shape into a disk, wrap tightly, and refrigerate for 20 minutes.
03 - Toss diced sweet potato and butternut squash with olive oil, salt, and pepper. Spread 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 cook red onions 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 chilled dough on a lightly floured surface and fit into a 9-inch tart pan. Prick the base with a fork and line with parchment paper and pie weights or dry beans. 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 uniformly over the filling.
08 - Return the tart to the oven and bake at 350°F (180°C) for 25 to 30 minutes until the filling is set and golden.
09 - Allow the tart to cool slightly before unmolding. Optionally, bake extra pastry cutouts shaped like maple leaves and place atop before serving.
