Herbed Summer Squash And Potato Torte With Parmesan - cooking recipe

Ingredients

1 bunch green onion, thinly sliced
1 cup grated parmesan cheese
2 tablespoons all-purpose flour
1 tablespoon chopped fresh thyme
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
2 lbs yukon gold potatoes, peeled,cut into 1/8 inch thick rounds
12 ounces crookneck yellow squash, cut into 1/8 inch-thick rounds
6 teaspoons olive oil

Preparation

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.