Recipe by Shannon Cooks
It may look daunting, but this is worth the effort! I've made this for some very picky eaters and I have yet to hear a complaint! If you cannot find Manchego cheese (it is a soft Spanish cheese) or Gruyere, you can use mozzarella and Swiss instead. I have done this before with good results.
- 2 cups all-purpose flour
- 1⁄4 cup cold butter
- 1⁄3 cup shortening
- 1⁄3 cup cold water
- 1 pinch salt
- 1 lb yukon gold potato
- 1 lb sweet potato
- 3⁄4 lb parsnip
- 3 tablespoons olive oil
- 1 1⁄3 lbs yellow onions, sliced 1/4 inch thick
- 4 garlic cloves, chopped
- 1 tablespoon herbes de provence
- 1 cup manchego cheese, grated
- 1⁄2 cup gruyere cheese, grated
- 1⁄2 cup heavy cream
- salt and pepper
Directions See How It's Made
- Make Pastry: combine flour, butter, shortening and salt and lightly mix until it resembles breadcrumbs. Blend in enough water to form a dough. Wrap in clingfilm and refrigerate for at least 30 minutes.
- To make Tart: Pare yukon gold potatoes, slice 1/4 inch thick and put in cold water.
- Pare and slice sweet potatoes and stand in cold water. do the same with the parsnips.
- Steam potatoes, parsnips and sweet potatoes until al dente. Set aside.
- Heat oil and saute onions until caramelized and golden brown in color. Add Herbes de Provence and garlic and saute for 3 more minutes. Set aside.
- Mix manchego, gruyere and cream together in bowl and set aside.
- Preheat oven to 350°F.
- Roll out pastry and press into bottom and sides of a 9 inch springform pan.
- Layer potatoes, sweet potatoes and parsnips in tart and sprinkle onions and cream/cheese. Repeat until all ingredients are used.
- For maximum appearance make sure to finish the top layer with sweet potatoes, then caramelized onion.
- Bake 45 minutes in preheated oven.
- Remove from oven and allow to sit for 20 minutes.