Herbed Summer Squash and Potato Torte with Parmesan by Allen Neighborhood Center


1 Veggie Box onion, thinly sliced 1 cup grated Parmesan cheese 2 tablespoons all purpose flour 1 tablespoon chopped fresh Veggie Box parsley 1 teaspoon salt 3/4 teaspoon ground black pepper Veggie Box potatoes cut into 1/8-inch-thick rounds 1 Veggie Box summer squash, cut into 1/8-inch-thick rounds 6 teaspoons olive oil


Preheat oven to 375F. Butter an 8-inch-diameter cake pan. Toss onions, cheese, flour, parsley, salt and pepper in medium bowl to blend. Layer potatoes in circular pattern in bottom of pan, overlapping slightly. Layer squash in a circular pattern atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with cheese mixture. Repeat two more times, and press firmly to flatten. Cover pan 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 350F oven until heated through, about 30 minutes.) Cut each torte into wedges.