TART

• 15 ounces Puff Pastry dough
• 1 tablespoon Swans Down® Cake Flour, for rolling dough
• 4 ounces fresh goat cheese
• 2 to 3 sprigs fresh thyme
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 2 cups Roasted Butternut Squash (recipe follows)
• Caramelized Onion (recipe follows)
• 1 egg + 1 teaspoon water, whisked, for egg wash

BUTTERNUT SQUASH

• 2 cups cubed butternut squash
• 1 1⁄2 teaspoon olive oil
• 1 teaspoon kosher salt
• 1⁄4 teaspoon ground black pepper

CARAMELIZED ONION

• 1 tablespoon unsalted butter
• 1 medium onion, julienned
• 1⁄2 teaspoon salt kosher salt
• 1⁄8 teaspoon ground black pepper

1. MAKE BUTTERNUT SQUASH: Preheat oven to 350°F. Line a sheet pan with aluminum foil. Toss butternut squash, olive oil, salt and pepper together and spread out on prepared sheet pan. Roast for 20 minutes or until tender. Set aside.
2. MAKE CARAMELIZED ONION: Cook and stir butter, onion, salt and pepper in a medium saucepan over medium-low heat until it becomes golden brown. Set aside.
3. ASSEMBLE TART: Set oven to 400°F. Line a 9 x 13 sheet pan with parchment paper. On a floured surface, roll dough out into a 7 1⁄2 x 12 1⁄2 rectangle. Place dough on prepared sheet pan and refrigerate for 20 minutes.
4. REMOVE dough from refrigerator. Score a 1⁄2-inch border with a knife, making sure not to cut all the way through. Dock the middle of the dough with a fork and brush olive oil over center of dough. Season with salt and pepper.
5. LAYER squash mixture, caramelized onions, goat cheese and fresh thyme over center of dough. Brush top edges of dough with egg wash.
6. BAKE for 25 to 30 minutes or until golden brown and flaky. Serve warm.