Entrees

Herbed Summer Squash and Potato Torte

adapted from Bon Appetit magazine, June 2001

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!

Prep Time

20 minutes

Cook Time

70 minutes

Yield

6 Servings

Ingredients

1 bunch scallions
1 cup cheese, parmesan
2 tablespoons flour, all-purpose
1 tablespoon thyme, fresh
1 1⁄2 teaspoons salt, coarse
3⁄4 teaspoon black pepper
2 pounds potato, Yukon Gold
12 ounces squash, summer
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.