Summer squash and potato torte
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Summer squash and potato torte calories by ingredient
Introduction
This is a hearty summer dish that goes well with a big fresh salad with a light dressing on it. This is a hearty summer dish that goes well with a big fresh salad with a light dressing on it.Number of Servings: 4
Ingredients
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12 oz summer squash (yellow crookneck squash) sliced into 1/8 inch rounds
2 lbs yukon gold potatoes sliced into 1/8 inch rounds.
1 cup parmesan cheese
.5 cup flour
1 tbsp fresh thyme
1/2 cup scallions or green onions, sliced
6 tsp olive oil
2 8inch cake pans
Directions
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.
Member Ratings For This Recipe
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PARKERMA
