Herbed Summer Squash and Potato Torte

4-5 green onions, thinly sliced
1/2 cup grated Parmesan cheese
1 tablespoon all-purpose flour
1/1 tablespoon chopped fresh thyme leaves
1 teaspoon salt
pinch ground black pepper
1 pound potatoes, peeled, cut into 1/8-inch-thick rounds
6 ounces yellow crookneck squash or regular yellow or green summer squash, cut into 1/8-inch-thick rounds
3 teaspoons olive oil

Preheat oven to 375°F. Butter an 8-inch-diameter cake pans. Set aside half the sliced green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.

Layer 1/3 of potatoes in concentric circles in bottom of prepared pan, overlapping slightly. Layer 1/2 of squash in concentric circles atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/3 of cheese mixture. Repeat with 1/3 of potatoes, then 1/2 of squash and 1 teaspoon oil. Sprinkle with 1/3 of cheese mixture. Top with 1/3 of potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/3 of cheese mixture and press gently to flatten.

Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until torte 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 remaining green onions; serve.

~ adapted from smittenkitchen.com