Herbed Summer Squash and Potato Torte is summery comfort food.
This Herbed Summer Squash and Potato Torte, adapted from Smitten Kitchen, is summery This Herbed Summer Squash and Potato Torte, adapted from Smitten Kitchen, is summery comfort food. food.
1 bunch green onions, thinly sliced
1 cup grated parmesan cheese
2 tablespoons flour
1 tablespoon chopped fresh thyme leaves
1 ½ teaspoons salt
¾ teaspoon ground black pepper
2 pounds Yukon gold potatoes, cut into 1/8-inch-thick rounds (Deb calls for peeling the potatoes, I like to leave them unpeeled)
12 ounces yellow crookneck squash or regular yellow or green summer squash, cut into 1/8-inch-thick rounds
6 teaspoons olive oil
Preheat the oven to 375 degrees. Butter a 10-inch cast iron skillet (or a cake pan). Set aside ¼ cup of the green onions. Toss the remaining green onions, cheese, flour, thyme, salt and pepper in a medium bowl.
Layer the potatoes in concentric circles in the bottom of the pan, overlapping slightly. Layer the squash in concentric circles atop the potatoes. Drizzle with 1 teaspoon oil. Sprinkle with enough of the cheese mixture to cover the squash and potatoes in a thin layer. Repeat with potatoes, squash, oil, cheese, until you have used all of the vegetables and cheese. Press gently to flatten.
Cover the skillet with foil. Bake until the potatoes are almost tender, about 40 minutes. Remove the foil and bake uncovered until the torte begins to brown and the potatoes are tender, about 25 minutes longer. To serve, cut the torte into wedges and sprinkle with the reserved green onions.