Herbed Summer Squash and Potato Torte with Parmesan

Recipe by yooper
READY IN: 1hr 35mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Preheat oven to 375.
  • Butter 2 8-inch diameter cake pans.
  • Set aside 1/4 cup sliced green onions.
  • Toss remaining green onions, cheese, flour thyme, salt and pepper in medium bowl to blend.
  • Layer 1/6 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly.
  • Layer 1/4 of squash in concentric circles atop potatoes.
  • Drizzle with 1 teaspoon oil.
  • sprinkle with 1/6 of cheese mixture.
  • Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil.
  • Sprinkle with 1/6 of cheese mixture.
  • Top with 1/6 of potatoes.
  • Drizzle with 1 teaspoon oil.
  • Sprinkle with 1/6 of cheese mixture and press gently to flatten.
  • Repeat procedure with second cake pan and remaining potatoes, squash, oil, and cheese mixture.
  • Cover pans with foil.
  • Bake until potatoes are almost tender, about 40 minutes.
  • Remove foil, bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer.
  • Cut each torte into wedges.
  • sprinkle wedges with 1/4 cup green onions and serve.