Herbed Potato and Summer Squash Tart
Print recipe
| Serves | 4 |
| Prep time | 30 minutes |
| Cook time | 1 hour |
| Total time | 1 hour, 30 minutes |
| Dietary | Gluten Free, Oil Free, Vegan |
| Meal type | Main Dish |
Ingredients
- 1/4 cup nutritional yeast
- 2 tablespoons whole wheat pastry flour (or GF flour)
- 1/2 onion, finely chopped
- 1 tablespoon each fresh parsley, rosemary, sage, and thyme, finely chopped (or 1 tsp dried)
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 4-6 Yukon Gold or red potatoes, thinly sliced
- 4-6 summer squash, thinly sliced
Directions
| 1. | Combine all ingredients, except potato and squash slices, in a bowl and mix well. |
| 2. | In a 9" cake pan, make a layer of potatoes, overlapping slightly. Follow with a layer of squash, overlapping slightly. Sprinkle with 2 tbsp of the nutritional yeast mixture. Repeat these layers until you reach the top of the cake pan. |
| 3. | Preheat oven to 400 degrees F. |
| 4. | Cover tart with foil and bake 30 minutes. Uncover and bake an additional 30 minutes. |
| 5. | Let cool 10-15 minutes before serving. |