Pin A savory autumn tart inspired by the beauty of maple leaves, featuring roasted seasonal vegetables, caramelized onions, and a hint of maple syrup, all nestled in a flaky pastry.
Ingredients
- Pastry: 250 g all-purpose flour, 125 g cold unsalted butter cubed, 1 egg yolk, 2–3 tbsp cold water, 1/2 tsp salt
- Filling: 1 medium sweet potato peeled and diced, 1 small butternut squash peeled and diced, 2 tbsp olive oil, 1 large red onion thinly sliced, 2 tbsp unsalted butter, 2 tbsp pure maple syrup, 100 g goat cheese crumbled, 2 eggs, 150 ml crème fraîche, 1 tsp fresh thyme leaves, Salt and pepper to taste
Instructions
- Preheat the oven:
- Preheat the oven to 200°C (400°F).
- Prepare the pastry:
- In a large bowl, combine flour and salt. Add the cold butter and rub into the flour until the mixture resembles coarse crumbs. Mix in the egg yolk and just enough cold water to form a dough. Shape into a disk wrap in plastic and chill for 20 minutes.
- Roast vegetables:
- Meanwhile, toss sweet potato and butternut squash with olive oil salt and pepper. Spread on a baking sheet and roast for 20–25 minutes or until golden and tender. Reduce oven to 180°C (350°F).
- Caramelize onions:
- In a skillet over medium heat, melt butter and sauté the red onion until soft and caramelized about 10–12 minutes. Stir in maple syrup and cook 2 minutes more. Set aside.
- Blind-bake pastry:
- Roll out the pastry on a lightly floured surface and line a tart pan (23 cm/9 in). Prick the base with a fork and blind-bake for 10 minutes.
- Prepare filling mixture:
- In a bowl, whisk eggs, crème fraîche, thyme, salt, and pepper.
- Assemble tart:
- Layer the roasted vegetables and caramelized onions in the tart shell. Sprinkle with goat cheese. Pour the egg mixture evenly over the filling.
- Bake tart:
- Bake for 25–30 minutes or until the filling is set and lightly golden.
- Cool and decorate:
- Cool slightly before unmolding. Optionally, use a maple leaf cookie cutter to shape extra pastry decorations, bake, and place on top before serving.
Pin 
Required Tools
Tart pan (23 cm/9 in) Mixing bowls Rolling pin Baking sheet Skillet Whisk
Allergen Information
Contains Gluten (wheat flour), Eggs, Milk (butter, goat cheese, crème fraîche). Double-check dairy labels for possible traces of other allergens.
Nutritional Information
Calories 385 Total Fat 23 g Carbohydrates 32 g Protein 8 g
Pin Recipe Questions & Answers
- → What vegetables are used in this tart?
Sweet potato and butternut squash are roasted to bring out natural sweetness and enhance texture in the filling.
- → How do you achieve caramelized onions?
Onions are slowly sautéed in butter until soft and golden, then finished with maple syrup for a gentle sweetness and depth.
- → What type of pastry is recommended?
A flaky all-purpose flour pastry made with cold unsalted butter and chilled before baking ensures a crisp, tender crust.
- → Can it be adapted for vegan diets?
Yes, by using plant-based butter, replacing eggs with alternatives, and swapping crème fraîche and goat cheese with vegan substitutes.
- → How long should the tart be baked?
After blind baking the crust for 10 minutes, the tart bakes for an additional 25–30 minutes until the filling is set and lightly golden.
- → Are there any suggested variations?
Adding sautéed mushrooms or roasted parsnips can enrich the flavor while maintaining the autumnal essence.