Herbed Summer Squash and Potato Torte with Parmesan

Most of us are probably thinking about squash right now as yummy and fresh. Soon, of course, this will turn into "IMBY just gave me 5 lbs of squash and how do I use it up?!"

No worries, this recipe will use up squash AND those utterly delicious potatoes. It was easy to make, just quick slicing, no fine mincing or sauteing.

I found I needed more squash and more potatoes than they call for, but that might be a function of the size of my pans or the way I layered the vegetable slices. You can slice what they call for and then just keep the cutting board out and slice a few more as needed. For my taste it was also a bit salty, the cup of Parmesan provided a lot of salt.

Via Smitten Kitchen - you can see her photos and comments and link to a print version, via Bon Appetit, June 2001


Herbed Summer Squash and Potato Torte

Makes 8 servings
1 bunch green onions, thinly sliced, divided
1 cup grated Parmesan cheese
2 tablespoons all purpose flour
1 tablespoon chopped fresh thyme
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper

2 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds
12 ounces yellow crookneck squash or regular yellow summer squash, cut into 1/8-inch-thick rounds
6 teaspoons olive oil

Preheat oven to 375°F. Butter two 8-inch-diameter cake pans.

Set aside 1/4 cup sliced green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.

Layer 1/6 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly. Layer 1/4 of squash in concentric circles atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Top with 1/6 of potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture and press gently to flatten. Repeat procedure with second cake pan and remaining potatoes, squash, oil, and cheese mixture.

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. (Can be made 6 hours ahead. Cool. Cover with foil and chill. Rewarm, covered with foil, in 350°F oven until heated through, about 30 minutes.)

Cut each torte into wedges. Sprinkle wedges with 1/4 cup green onions; serve.