Herbed Summer Squash and Potato Torte

This torte can easily be made ahead and reheated as you need it for guests. In fact, it’s even better reheated because there is something about potatoes that have been cooked twice- getting browner at the edges and more tender inside, creating an excellent contrast. Makes 8 servings

Ingredients

• 1 bunch CSA I’Itoi, spring, green, or other onions, thinly sliced
• 1 cup grated Parmesan cheese
• 2 tablespoons all-purpose flour
• 1 tablespoon chopped fresh thyme leaves (optional)
• 1 1/2 teaspoons salt
• 3/4 teaspoon ground black pepper
• 2 pounds CSA potatoes, peeled and cut into 1/8-inch-thick rounds
• 12 ounces CSA yellow crookneck squash or yellow or green summer squash, cut into 1/8-inch-thick rounds
• 2 tablespoons olive oil

Directions

Preheat oven to 375’°F. Butter two 8 inch round 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 1/6 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly. Layer 1/4 of squash in concentric circles atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Top with 1/6 of potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture and press gently to flatten. Repeat procedure with second cake pan and remaining potatoes, squash, oil, and cheese mixture. 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. (Can be made 6 hours ahead. Cool. Cover with foil and chill. Rewarm, covered with foil, in 350’°F oven until heated through, about 30 minutes.) Cut each torte into wedges. Sprinkle wedges with 1/4 cup green onions; serve. Note: This torte can also be made in a single 10 inch cast iron skillet, making a thicker dish and requiring a little more time in the oven.

Submitted by Nora McGinnis, adapted from Bon Appetit, June 2001