I think this is my favorite new recipe of 2009 – it’s that good. The torte was very thin, but bursting with flavor. The original recipe is from Smitten Kitchen, a wonderful site with many great recipes and food photos. I only made a few changes, substituting whole wheat flour for white, and using dried thyme instead of fresh. Although the instructions look long, this was very easy to make. I highly recommend that you try this one soon!

3 Yukon gold potatoes, thinly sliced, divided
1 yellow summer squash, thinly sliced
3 t olive oil, divided
1/2 c. freshly grated Parmesan cheese
1 T whole wheat flour
1/2 bunch scallions, sliced
1 t dried thyme
3/4 t salt
1/2 t black pepper

Mix cheese, flour, scallions, thyme, salt, and pepper.

Lightly coat a cake pan or pie plate with cooking spray. Add the following layers in order:
1/3 of potatoes
1/2 of summer squash
1 t oil
1/3 of cheese mixture
1/3 of potatoes
1/2 of summer squash
1 t oil
1/3 of cheese mixture
1/3 of potatoes
1 t oil
1/3 of cheese mixture

Cover the dish with foil, and bake for 40 minutes at 375F. Remove foil, and bake for an additional 20 minutes at 375F.

• Main Dishes