I’ve been wanting to try this potato and summer squash torte that Tracy made from this recipe by Smitten Kitchen.  It sounded like a new and different way to get through all the squash we’ve been receiving from our CSA.  I finally made it on Friday.

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I hadn’t used my mandoline for a long time and I forgot how great it is to slice veggies thinly and fast.  I quickly had a mound of squash and a mound of potatoes.

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I cut the recipe in half and followed it except I didn’t butter the pan.  Instead I used my olive oil spray.  Oh, and like Tracy, I added some heirloom tomatoes to the top.  I didn’t have a red onion on hand or I would have added that too.

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I didn’t get any photos of it after it came out of the oven.  We ate it too fast.

The verdict?  Well, Fatty kept saying, "Why haven’t you made this before?"  Yes, it was that good.

For those of you, like me, who are counting:  I cut it into 6 servings.  After placing it in the recipe builder on Weight Watchers, it came out to 3 points per serving.

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