Herbed Summer Squash and Potato Torte
From Smitten Kitchen
1 Bunch green onions, thinly sliced
1 Cup freshly grated Parmesan cheese
2 Tbs. flour
1 Tbs. chopped fresh thyme
1 1/2 tsp salt
3/4 tsp. ground black pepper
2 lbs. Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds
12 oz. yellow crookneck squash or regular yellow summer squash, cut into 1/8-inch-thick rounds
6 tsp. olive oil
Preheat oven to 375 degrees. Butter two 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.
Place a layer of potatoes in concentric circles in bottom of each prepared pan, overlapping slightly. Place a layer of squash in concentric circles atop potatoes. Drizzle with 1 tsp. oil. Sprinkle with some of the cheese mixture. Repeat layer of potatoes, then squash and 1 tsp. oil. Sprinkle with some of the cheese mixture. Continue layers until pan is full or you run out of veggies. Press gently to flatten.
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; serve.
This can be made 6 hours ahead. Cool. Cover with foil and chill. Rewarm, covered with foil, in 350°F oven until heated through, about 30 minutes.