Herbed Summer Squash and Potato Torte

Summary

Yield
Servings
Sourceadapted from Bon Appetit magazine, June 2001
Prep time1 hour, 30 minutes
Cooking time30 minutes
Total time2 hours

Description

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!

Ingredients

1 bunch
scallions
1 cup
parmesan cheese
2 tablespoons
flour, all-purpose
1 tablespoon
thyme leaves, fresh
1 1/2 teaspoon
salt, coarse
3/4 teaspoon
black pepper
2 pounds
potatoes, Yukon Gold
12 ounces
summer squash
6 teaspoons
sunflower oil

Instructions

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.