Caramelized Onion and Sweet Potato Tart

Submitted 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."

 

• Ready In: 2hrs 5mins
• Ingredients: 16
• Serves: 8

ingredients

• 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

1. 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.
2. To make Tart: Pare yukon gold potatoes, slice 1/4 inch thick and put in cold water.
3. Pare and slice sweet potatoes and stand in cold water. do the same with the parsnips.
4. Steam potatoes, parsnips and sweet potatoes until al dente. Set aside.
5. 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.
6. Mix manchego, gruyere and cream together in bowl and set aside.
7. Preheat oven to 350°F.
8. Roll out pastry and press into bottom and sides of a 9 inch springform pan.
9. Layer potatoes, sweet potatoes and parsnips in tart and sprinkle onions and cream/cheese. Repeat until all ingredients are used.
10. For maximum appearance make sure to finish the top layer with sweet potatoes, then caramelized onion.
11. Bake 45 minutes in preheated oven.
12. Remove from oven and allow to sit for 20 minutes.