Originally found in Bon Appetit June 2001

This is another great recipe from Julie’s Eatwell Recipe Booklet.  She did put it on CD so if anyone is interested let me know and I can get a copy to you.

1 small Onion, thinly sliced
1/2 cup grated Parmesan
1 TB All Purpose Flour
1 1/2 tsp Fresh Thyme, chopped
Salt and freshly ground Pepper, to taste
1 lb Potatoes, peeled, cut into 1/8” thick rounds
3/4 cup Zucchini, cut into 1/8” thick round
3 tsp Olive Oil

Preheat oven to 375 F.  Butter an 8”cake pan.  Toss onions, cheese, flour, thyme, salt and pepper in a bowl to blend.  Layer 1/3 of the potatoes in concentric circles in bottom of pan, overlapping slightly.  Layer 1/2 of the zucchini in concentric circles atop potatoes.  Drizzle with 1tsp Olive Oi.  Sprinkle with 1/3 cheese mixture.  Repeat twice and press gently to flatten.  Cover pan with foil and bake until potatoes are almost tender, about 40 minutes.  Remove foil; bake uncovered until torte begins to brown and potatoes are tender, about 25 minutes longer.