Autumn tart with roasted sweet potato, butternut squash, caramelized onions, and a hint of maple syrup.
# Components:
→ 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 oven to 400°F (200°C).
02 - In a large bowl, mix flour and salt. Incorporate cold butter until mixture resembles coarse crumbs. Blend in egg yolk and just enough cold water to form a firm 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 20 to 25 minutes until tender and lightly golden. Reduce oven temperature to 350°F (180°C).
04 - In a skillet over medium heat, melt butter and sauté sliced red onion for 10 to 12 minutes until soft and caramelized. Stir in maple syrup and cook for an additional 2 minutes. Remove from heat.
05 - On a lightly floured surface, roll out chilled dough and line a 9-inch tart pan. Prick base with a fork and bake blind 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 inside the blind-baked tart shell. Sprinkle crumbled goat cheese on top. Pour the egg mixture evenly over the filling.
08 - Bake at 350°F (180°C) for 25 to 30 minutes until filling is set and surface is lightly golden.
09 - Allow tart to cool slightly before unmolding. Optionally, use a maple leaf cookie cutter to create extra pastry decorations, bake separately until golden, and place atop tart before serving.
