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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Herbed Summer Squash & Potato Torte Parmesan Recipe

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This recipe for Herbed Summer Squash & Potato Torte Parmesan is from The Ultimate Donovan Family Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 bunch green onions, thinly sliced
1 cup grated Parmesan chees
2 tablespoons all purpose flour
1 tablespoon chopped fresh thyme
1 ½ teaspoons salt
¾ teaspoon ground black pepper
2 pounds Yukon gold potatoes, peeled, cut into 1/8 inch thick rounds
12 ounces yellow squash, cut into 1/8 inch thick rounds
6 teaspoons olive oil
Directions:
Directions:
Preheat oven to 375°. Butter two 8" diam. cake pans. Set aside ¼ cup sliced green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in med. bowl to blend.
Layer 1/8 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly. Layer ¼ squash in circles atop potatoes. Drizzle with 1 tsp. oil. Sprinkle with 1/6 of cheese mixture. Repeat with 1/6 of potatoes, then ¼ squash and 1 tsp. oil. Sprinkle with 1/6 of cheese mixture. Top with 1/6 of potatoes. Drizzle with 1 tsp. oil. Sprinkle with 1/6 of cheese mixture and press gently to flatten. Repeat procedure with remaining pan.
Cover pans with foil and bake until potatoes are almost tender – about 40 minutes. Remove foil and 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° oven until heated through – about 30 minutes.)
Cut each torte into wedges, sprinkle with green onions and serve.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
I've reheated under the broiler – making a nice crusty top - and have found that I like it better made in advance and re-warmed versus serving right out of the oven

 

 

 

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