Herbed Summer Squash and Potato Torte - Adapted Bon Appetit - June 2001
From coffeepot 15 years ago
- 120 minutes to make
- Serves 8
Potatoes and Summer Squash with fresh thyme and parmesan
Ingredients
- 1 cup green onions — thinly sliced shopping list
- 1/2 cup grated parmesan cheese shopping list
- 3 tablespoons all purpose flour shopping list
- 1 tablespoon fresh thyme leaves shopping list
- 2 teaspoons salt shopping list
- 3/4 teaspoon ground black pepper shopping list
- 5 yukon gold potatoes — unpeeled,scrubbed and cut into thin rounds shopping list
- 4 yellow summer squash — cut into thin rounds shopping list
- olive oil cooking spray shopping list
How to make it
- Preheat oven to 375°F. Spray 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 1/2 of potatoes in concentric circles in bottom of pans, overlapping slightly. Layer 1/2 of squash in concentric circles atop potatoes. Spray well with cooking spray oil. Sprinkle with 1/2 of cheese mixture. Repeat with potatoes, then squash and cooking spray oil. Sprinkle with 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.
- Invert onto serving plates and cut each torte into wedges. Sprinkle wedges with 1/4 cup green onions; serve.
People Who Like This Dish 3
- momo_55grandma Mountianview, AR
- grk Houston, TX
- greekgirrrl Long Island, NY
- coffeepot Pilot, VA
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The Rating
Reviewed by 2 people-
fantastic recipe thanks
momo_55grandma
in Mountianview loved it
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Beautiful! Especially that photo!!
greekgirrrl
in Long Island loved it
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