Summer squash and potato torte
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
12 oz summer squash (yellow crookneck squash) sliced into 1/8 inch rounds2 lbs yukon gold potatoes sliced into 1/8 inch rounds.1 cup parmesan cheese.5 cup flour1 tbsp fresh thyme1/2 cup scallions or green onions, sliced6 tsp olive oil2 8inch cake pans
Makes 4 servings (1 half of each cake pan). Could be 8 servings if a side dish.
Combine flour, cheese, thyme and scallions in a medium bowl and set aside.
Slice squash and potatoes into 1/8 inch rounds.
Grease 2 8-inch cake pans. 1/6 of potatoes on bottom of pan, overlapping slightly. Layer with squash in concentric circles. Drizzle with 1 tsp olive oil. Sprinkle 1/6 of cheese mixture. Repeat with a second layer of potato and squash. Final layer is a layer of potatoes with 1 tsp of oil drizzled and 1/6 of cheese mixture on top. Press gently into pan.
Bake covered at 375 for 40 minutes or until potatoes are cooked through. Bake uncovered for 20-25 minutes until top is golden brown.
May be made up to 6 hours ahead.
Reheat in oven covered at 375 for 10 minutes.
This recipe is from a 2001 issue of Bon Appetit
Number of Servings: 4
Recipe submitted by SparkPeople user FENCE007.
Combine flour, cheese, thyme and scallions in a medium bowl and set aside.
Slice squash and potatoes into 1/8 inch rounds.
Grease 2 8-inch cake pans. 1/6 of potatoes on bottom of pan, overlapping slightly. Layer with squash in concentric circles. Drizzle with 1 tsp olive oil. Sprinkle 1/6 of cheese mixture. Repeat with a second layer of potato and squash. Final layer is a layer of potatoes with 1 tsp of oil drizzled and 1/6 of cheese mixture on top. Press gently into pan.
Bake covered at 375 for 40 minutes or until potatoes are cooked through. Bake uncovered for 20-25 minutes until top is golden brown.
May be made up to 6 hours ahead.
Reheat in oven covered at 375 for 10 minutes.
This recipe is from a 2001 issue of Bon Appetit
Number of Servings: 4
Recipe submitted by SparkPeople user FENCE007.
Nutritional Info Amount Per Serving
- Calories: 422.2
- Total Fat: 14.7 g
- Cholesterol: 19.8 mg
- Sodium: 1,408.6 mg
- Total Carbs: 57.5 g
- Dietary Fiber: 5.6 g
- Protein: 18.5 g
Member Reviews