Caramelized Onion and Sweet Potato Tart

READY IN: 2hrs 5mins




  • 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.