Recipe for Squash and Potato Torte
- 1/3 cup thinly sliced green onions
- 1/2 cup grated Parmesan cheese
- 1 tablespoon flour
- 1/2 tablespoon chopped thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds
- 6 ounces yellow squash; cut into 1/8-inch-thick rounds
- 3 teaspoons olive oil
Preheat oven to 375°F. Set aside half of the sliced green onions. In a medium bowl toss the remaining green onions, cheese, flour, thyme, salt and pepper.
Layer 1/3 of the potatoes in a circular pattern at the bottom of a buttered 8-inch pan, overlapping slightly. Layer 1/2 of the squash atop potatoes in a similar circular pattern. Drizzle with 1 teaspoon oil. Sprinkle with 1/3 of cheese mixture. Repeat layering with 1/3 of potatoes, then the remaining squash, 1 teaspoon oil, and 1/3 of the cheese mixture. Top with the remaining potatoes, oil, and cheese mixture. Press gently to flatten.
Bake in foil covered pan until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until torte begins to brown and potatoes are tender, about 25 minutes longer.
Cut the torte into wedges. Top with green onions; serve.
Serves 4
Recipe compiled by the Women's Sports Foundation
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