Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a skillet, heat 1 tablespoon of extra virgin olive oil over medium heat. Add thinly sliced onions and sauté for about 15-20 minutes until golden brown.

In another skillet, add another tablespoon of olive oil and sauté the ½-inch cubed butternut squash for approximately 10-15 minutes until tender.

In a mixing bowl, combine the caramelized onions, sautéed butternut squash, fresh thyme, and a pinch of salt and pepper.

Roll out the thawed puff pastry on the lined baking sheet and spread the filling evenly across it. Crumble goat cheese on top.

Bake in the preheated oven for 25-30 minutes until the pastry is golden brown and puffed up.

Let the tart rest for about 10 minutes before slicing and serving warm.