Preheat oven to 425°F.  Add butternut squash to a large baking sheet and toss with 1 tbsp oil, ½-1 tsp kosher salt, and few turns of black pepper. Roast for 25-30 minutes until soft. Reduce oven temp to 375°F. 

Add remaining 1 tbsp olive oil to a large skillet over medium-high heat. Add shallots and a pinch of kosher salt. Saute for 4-5 minutes until soft then add garlic and thyme. Cook for 1 additional minute. Add in baked sweet potato, balsamic, tamari, and ½ tsp kosher salt and mix well to combine. Transfer mixture to a bowl and let cool for 10-15 minutes. 

Remove puff pastry from fridge. Score top layers of puff pastry along all 4 sides of the dough (leaving 1-inch border). Transfer the pastry to a parchment-lined large baking sheet. Prick the dough with a fork all over (only the center, not the edges).

Sprinkle the cheese over the dough. Top with cooled sweet potato mixture. Lightly beat egg with 1 tsp water in a small bowl to create an egg wash. Brush the edges of the tart with egg wash. Bake the tart for about 20-25 minutes or until golden.

Serve warm tart with additional fresh thyme, freshly cracked black pepper, and optionally drizzle of hot honey.