Herbed Potato and Summer Squash Tart

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


  • 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


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.