I bought a glorious summer squash at the Downtown Lawrence Farmer's Market and have been trying to figure out what to do with it. After looking online for some yummy recipes, I settled on one from SmittenKitchen.com (the best!), The Herbed Summer Squash and Potato Torte.
Let me tell you this was absolutely delicious. Besides taking quite a bit of time baking in the oven, it was super easy. This is a recipe that could be made for get-togethers ahead of time. If I was better prepared I would have had all of the ingredients at home and ready to go. But alas, I was not, so dinner was a tad late, but it was worth it. The Herbed Summer Squash and Potato Torte
taken from SmittenKitchen.com and adapted from Bon Appetit
You need two 8'' circular pans, however I only had 9" ones. Still yummy, still satisfying. I'm thinking the smaller you get the thicker the torte!
1 bunch green onions, thinly sliced
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 (purchase a little bit over 2 lbs. if you have a 9" pan)
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. For a total of 3 layers, 2 with potato and squash and one with just potato.
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.A: a torte is a rich cake usually covered with cream and fruit or nuts; originated in Austria.