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Herbed Summer Squash & Potato Torte

  • Author: Deb Perlman

Ingredients

Scale
  • 1 bunch green onions, thinly sliced
  • 1 cup grated Vella or other hard cheese
  • 2 tablespoons all-purpose flour
  • 1 tablespoon chopped fresh thyme leaves
  • 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 or green summer squash, cut into 1/8-inch-thick rounds
  • 6 teaspoons olive oil

Instructions

  1. Preheat oven to 375°F. Butter one 9″ cake pan or heavy cast iron skillet. Set aside 1/4 cup sliced green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.
  2. Layer 1/3 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly. Layer 1/2 of squash in concentric circles atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/3 of cheese mixture. Repeat with 1/3 of potatoes, then 1/2 of squash and 1 teaspoon oil. Sprinkle with 1/3 of cheese mixture. Top with remaining potatoes. Drizzle with 1 teaspoon oil. Sprinkle with remaining cheese mixture and press gently to flatten.
  3. Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until torte begins 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.)
  4. Cut torte into wedges. Sprinkle wedges with 1/4 cup green onions; serve.