Squash and Gold Potato Tart
Serve with grilled chicken breasts for a total meal.

Servings: 8

• 1 bunch green onions, thinly sliced
• 1 cup grated Parmesan cheese
• 2 tablespoons all purpose flour
• 1 tablespoon chopped fresh thyme
• 1 1/2 teaspoons kosher salt
• 3/4 teaspoon ground black pepper
• 2 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds
• 12 ounces yellow crookneck squash, cut into 1/8-inch-thick rounds
• 6 teaspoons olive oil

Preheat oven to 375°F. Spray two 8-inch-diameter cake pans with cooking oil. 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. (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.

Per Serving: 190 Calories; 7g Fat (31.0% calories from fat); 2g Saturated Fat; 8g Protein; 25g Carbohydrate; 3g Dietary Fiber; 8mg Cholesterol; 549mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.

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