This recipe is inspired by a French chef and features a vegetable-filled tart that is perfect for fall. The tart is filled with caramelized onions, sweet potatoes, and Gruyère cheese, and topped with honey and fresh thyme. It is baked in a pie crust and served with a Brussels sprout salad. The recipe is easy to make and can be customized with different cheeses. Leftovers can be stored in the refrigerator for up to 5 days. To reheat, simply place in the oven for a few minutes.