2 small Fuji apples, thinly sliced with core removed (a pastry tip is perfect for cutting out the center)
1 large egg, whisked
black pepper, to taste
thyme, to taste
reduced balsamic vinegar, for drizzling
Make or buy your tart dough. Form into a disc, cover and chill for 30 minutes to an hour. See link in article above for a suggested recipe.
Prepare produce in thin, even slices.
Preheat oven to 350 F. Roll out tart dough so it’s 1/8 inch to 1/4 inch thick in a round-is shape. Transfer to a baking sheet with parchment paper.
Add goat cheese in crumbles in the first layer. Top with alternating slices of sweet potato and apple. Fold tart dough about an inch into the filling, overlapping the previous fold. Brush the dough with a whisked egg. Top with black pepper. Bake 40 minutes until crust is golden brown.
Serve with fresh thyme and reduced balsamic vinegar.