Serves 4
Preheat oven to 375°F
Thinly slice 1 green onion
Slice 2-4 fresh tomatoes
Grate 1/4 cup Parmesan cheese
Grate 1/4 cup extra sharp cheddar cheese
Strip leaves off rosemary twigs to measure 1 tablespoon
Drain 2 cups Greek yogurt or one quart of regular yogurt and stir with 2 TB whole wheat flour salt and pepper.
Cut red potatoes into 3 cups of 1/8-inch-thick rounds
Cut summer squash into 2 cups of 1/8-inch-thick rounds
Cut onions into 2 cups of thin slices
Toss in bowl to blend:
cheeses and 1 TB whole wheat flour
Butter and flour 8-inch-diameter cake pan. Layer 1 cup potatoes in concentric circles in bottom of first prepared pan, overlapping slightly. Layer 1 cup of onions and 1 cup squash in concentric circles atop potatoes. Spread with 1 cup greek yogurt and sprinkle with 1 tsp rosemary. Repeat with another layer of ingredients and top with 1 cup of potatoes. Sprinkle with 1 tsp rosemary, cheese mixture and press gently to flatten.
Cover pan with foil. Bake until potatoes are almost tender, about 40 minutes. Take off foil and bake uncovered until torte begin to brown and potatoes are tender, about 25 minutes longer.
Cut torte into quarter wedges. Garnish with tomato slices on the side and sprinkle wedges with green onions.
