Caramelized Onion and Sweet Potato Tart

"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."
photo by Shannon Cooks photo by Shannon Cooks
photo by Shannon Cooks
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.

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<p><strong><em>Thank you to everyone who has tried my recipes!</em></strong> I appreciate your feedback and the fact that you took the time to post a review.</p> <p>&nbsp;</p> <p>I am a vegetarian (pescetarian) who occasionally indulges in sushi and seafood, so the majority of my recipes reflect my preferences. I always try to offer substitutions in my recipes that can be made for my carnivorous friends. <br /> <br />I believe that vegetarians can make just about ANY meat dish under the sun by making smart substitutions of vegetarian mock meats, tofu, or vegetables. If a dish calls for meat or poultry, I NEVER let that stop me. I can make just about ANYTHING vegetarian...and taste just as good, if not BETTER, than the real thing. <br /> <br />&nbsp;<br /> <br /><img src= border=0 alt=Photo Sharing and Video Hosting at Photobucket /><img src= border=0 alt=Photo Sharing and Video Hosting at Photobucket /><img src= border=0 alt=Photo Sharing and Video Hosting at Photobucket /></p>
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