Friends, summer squash season may be past, but a good squash torte can be fine dining fare all year long if you kind find some decent zucchini and/or yellow squash on hand. Granted, I’m all for eating local and seasonal, but I also lack the discipline it takes to eat root vegetables all winter long if that happens to be the predominant produce available in the climate of my current residence.
Great as a side dish, you can add a bit more cheese (mozzarella) to beef it up as a main dish.
This torte can be made in advance and reheated (or half-cooked the night before and reheated to finish at a later time). The thinner it is the faster it will cook, but I tend to make them thicker so that each slice is more like a meal.
- 1/2 cup grated Parmesan
- 3 tablespoons all purpose flour
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1 1/2 teaspoons salt
- 3/4 teaspoon ground black pepper
- 2 medium sized baking potatoes, thinly sliced (1/8 inch or thinner)
- 1 yellow squash sliced (1/8, though no more than 1/4 inch thick)
- 1 zucchini, sliced, (1/8 inch think, though no more than 1/4 inch thick)
- 4 tablespoons olive oil
- 1 bunch green onions, thinly sliced (optional)
- 1 cup sliced tomatoes (cherry or grape tomatoes will do, too)
- Preheat oven to 375 F. Spray a 9″ round pan with cooking spray (or lightly oil it). 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.
- 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.