Herbed Summer Squash and Potato Torte

This recipe is from epicurious.com, but I do cut down on the cheese and salt and increase the amount of veggies.

Here's how I made it:


2 bunches green onions, thinly sliced
1 cup grated Parmesan cheese
4 tablespoons whole wheat flour
2 tablespoons chopped fresh thyme
2 teaspoonss salt
1 1/2 teaspoon ground black pepper

3 pounds waxy (red, gold, or purple) potatoes, cut into 1/8-inch-thick rounds
2 pounds yellow crookneck squash, cut into 1/8-inch-thick rounds
9 teaspoons olive oil

Preheat oven to 375°F. Butter three 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.

Use a mandoline to quickly slice up the potatoes and squash.

Divide potatoes into three piles. Divide squash into two piles. Use the first pile of potatoes to create a layer on the bottom of each pan. Use the first pile of squash to create a layer on top of the potatoes in each pan. Drizzle 1 teaspoon of olive oil in each pan. Use about 1/3 of the cheese mixture and divide amongst the three pans. Repeat with the 2nd pile of potatoes, 2nd pile of squash, olive oil, and 1/3 of the cheese mixture. Finish with the final pile of potatoes and the last bit of 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. (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.)
Cut each torte into wedges. Sprinkle wedges with 1/4 cup green onions; serve.