Slice the kumara into very thin slices, using a vegetable slicer or mandolin.

Preheat the oven to 180°C. Brush a tart tin or spring form cake tin with butter, and lay overlapping slices of kumara to cover the base, sprinkle on a little gruyere, thyme leaves, and a light seasoning of salt and pepper.

Repeat the layering until all the kumara is used. Finish with a layer of gruyere and parmesan. Bake for approx. 40 mins or until the torte takes on a nice colour and is tender when tested with a knife. Remove from the oven and cool slightly. Turn out the torte, garnish with thyme sprigs, and cut into wedges.

Serve with any roast or grilled meat or salad.

Makes 6 – 8 as a side dish