Herbed Summer Squash and Potato Torte
This recipe was originally from Bon Appetit magazine, and found on epicurious.com. It is easy to assemble by layering the ingredients (although the directions sound complicated!). The recipe makes two pans so eat one tonight and freeze the other for another day. A mandolin makes short work of the preparations.
1 bunch green onions, thinly sliced
1 cup grated Parmesan cheese
2 Tablespoons all purpose flour
1 Tablespoon chopped fresh thyme
1½ teaspoons salt
¾ teaspoons pepper
2 lbs potatoes, peeled, cut into ⅛ inch thick rounds
12 oz yellow squash or zucchini, cut into ⅛ inch rounds
6 teaspoons olive oil
- Preheat oven to 375º. Grease two 8″ cake pans.
- Set aside ¼ cup green onion. Toss remaining green onions, cheese, flour, thyme, salt, and pepper in medium bowl to blend.
- Layer ⅙ of potatoes in concentric circles in bottom of prepared pan, starting from the center and working your way outward, overlapping slightly. Layer ¼ of squash in concentric circles atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with ⅙ of cheese mixture.
- Repeat with ⅙ of potatoes, then ¼ of squash and 1 teaspoon of oil. Sprinkle with ⅙ of cheese mixture. Top with ⅙ of potatoes. Drizzle with 1 teaspoon oil. Sprinkle with ⅙ of cheese mixture and press gently to flatten.
- Repeat with other pan.
- Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil, bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer.
- Cut each torte into wedges, sprinkle with ¼ cup green onion. Serve.