Sweet Potato, Caramelized Onion, Wild Mushroom & Goat’s Cheese Tarte

1 package Puff Pastry defrosted just prior to using

Filling:

1 1/2 pounds sweet potatoes, peeled and sliced into 1/4-inch-thick slices

1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided

1/2 teaspoon sea salt

1/4 teaspoon freshly ground pepper

1 1/2 cups thinly sliced purple onion

2 cups wild mushrooms, thinly sliced (your favourite type)

1 cup crumbed goat cheese

1 large egg white mixed with 1 teaspoon water

1 teaspoon chopped fresh thyme (or rosemary or 1/2 amount dry, your call)

Preheat oven to 425°F.

To prepare filling:

Mix sweet potatoes, 1 tablespoon oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Spread on three-fourths of a large parchment-lined baking sheet.

Mix onion in the bowl with 1 teaspoon oil. Spread evenly on the remaining space on the baking sheet. Roast for 10 minutes 10 Minutes. Remove from the oven.

Reduce temperature to 375°.

Add olive oil to a skillet and sauté mushrooms* until they are fully cooked. If using dried wild mushrooms, hydrate them in boiling water for 5-10 minutes, then drain and sauté away!

Roll out the dough into a rectangle on a parchment-covered baking sheet. Leaving a 2-inch border, sprinkle cheese evenly over the crust. Next place sweet potato slices atop of the cheese, then sprinkle the onions and mushrooms on top (leaving the 2-inch border).

Pick up the edges of the crust using a spatula and fold slightly over the filling, making pleats in the dough if necessary; the filling will only be partially covered. Brush the crust with the egg-white wash. Drizzle the vegetables with the remaining 1 teaspoon oil and sprinkle with 1 teaspoon thyme and/or rosemary.

Bake the tart until lightly browned on the edges, about 30-40 minutes 30 Minutes . Cool for 10 minutes 10 Minutes before slicing.

Enjoy your delicious dinner of celebration, cheers!

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Sweet Potato, Caramelized Onion, Wild Mushroom & Goat’s Cheese Tarte