Herbed Summer Squash and Potato Torte
|Source||adapted from Bon Appetit magazine, June 2001|
|Prep time||1 hour, 30 minutes|
|Cooking time||30 minutes|
|Total time||2 hours|
A tasty and easy way to use the bounty of summer squash and potatoes that appear in your garden, at the Co-op and in your CSA shares this time of year!
Preheat oven to 375°F. Butter two 8-inch-diameter cake pans. Set aside 1/4 cup sliced scallions. Toss remaining scallions, cheese, flour, thyme, salt and pepper in medium bowl to blend.
Layer 1/6 of potatoes in circles in the bottom of each prepared cake pan, overlapping slightly. Layer 1/4 of squash in 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.
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 wedges with 1/4 cup scallions; serve with a seasonal soup or side salad for a wonderful late summer or early fall meal.