Herbed Summer Squash and Potato Torte
This torte can easily be made ahead and reheated as needed for guests. In fact, it's even better reheated because there is something about potatoes that have been cooked twice-they get browner at the edges and more tender inside, creating an excellent contrast. Can double recipe and make as a single torte in a 10-inch cast iron skillet. I created 4 layers of potatoes and 3 of the squash and it was a bit tall going into the oven, almost overflowing, but it absolutely bakes down into a lovely height. I recommend lightly buttering or oiling your foil if you use this method, so that it doesn't stick to the top layer of potatoes before they shrink down. It needed about 10 minutes more baking time to get tender.
This torte can easily be made ahead and reheated as needed for guests. In fact, it's even better reheated because there is something about potatoes that have been cooked twice-they get browner at the edges and more tender inside, creating an excellent contrast. Can double recipe and make as a single torte in a 10-inch cast iron skillet. I created 4 layers of potatoes and 3 of the squash and it was a bit tall going into the oven, almost overflowing, but it absolutely bakes down into a lovely height. I recommend lightly buttering or oiling your foil if you use this method, so that it doesn't stick to the top layer of potatoes before they shrink down. It needed about 10 minutes more baking time to get tender.
- 3/4 teaspoon salt
- 1/2 cup parmesan cheese grated
- 1 tablespoon all purpose flour
- 1/2 bunch green onions thinly sliced
- 1/2 tablespoon fresh thyme chopped
- 1/3 teaspoon ground black pepper
- 1 pound yukon gold potatoes sliced 1/8 inch thick
- 6 ounces yellow squash sliced 1/8 inch thick
- 3 teaspoons extra virgin olive oil
- Carbohydrate 23.4147428350048 g
- Cholesterol 2.75000000350403 mg
- Fat 2.72351158055164 g
- Fiber 3.23188429235154 g
- Protein 4.33943009422931 g
- Saturated Fat 0.818851825753079 g
- Serving Size 1 1 Serving (169g)
- Sodium 56.5027020937604 mg
- Sugar 20.1828585426532 g
- Trans Fat 0.144104669161198 g
- Calories 131 calories
Step-by-step
- Preheat oven to 375°F. Butter one 8-inch-diameter cake pan. Set aside 2 tablespoons sliced green onions.
- Toss remaining green onions, cheese, flour, thyme, salt and pepper in a medium bowl to blend.
- Layer 1/3 of potatoes in concentric circles in the bottom of 1 prepared pan, overlapping slightly. Layer 1/2 of squash in concentric circles atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/3 of cheese mixture.
- Repeat with 1/3 of potatoes, then 1/2 of squash and 1 teaspoon oil. Sprinkle with 1/3 of cheese mixture.
- Top with 1/3 of potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/3 of cheese mixture and press gently to flatten.
- Repeat procedure with second cake pan and remaining potatoes, squash, oil, and cheese mixture.
- Cover pan 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 a 350°F oven until heated through, about 30 minutes.)
- Cut each torte into wedges. Sprinkle wedges with 2 tablespoons green onions; serve.
A Weeknight Wonder: My Herbed Summer Squash and Potato Torte
As a busy working mom, time is my most precious commodity. Dinner needs to be quick, easy, and preferably something that can be prepped ahead of time. That's why this Herbed Summer Squash and Potato Torte has become a staple in our household. It's not just convenient; it's delicious! The tender potatoes and subtly sweet squash are perfectly complemented by the fragrant herbs and a sprinkle of Parmesan cheese. The layered presentation makes it feel elegant, yet it’s so simple to throw together.
What I love most about this recipe is its versatility. It’s perfect for a weeknight dinner, but easily adaptable for a casual get-together with friends. I’ve even been known to bring a torte to a potluck – it travels well and reheats beautifully. The flavors actually deepen upon reheating, making it even more enjoyable the second time around. The slightly browned edges of the potatoes are my favorite part – they add a delightful textural contrast to the creamy interior.
The recipe itself is incredibly forgiving. I’ve experimented with different types of squash, swapping in zucchini or even butternut squash depending on what’s in season. Feel free to adjust the herbs to your liking as well. A pinch of rosemary or oregano would be a welcome addition. And if you don't have Parmesan, a sharp cheddar or even Gruyere would work wonderfully. The key is to have fun with it and personalize the torte to your own taste preferences.
Beyond the culinary aspect, this recipe is a reminder that even amidst the chaos of daily life, there’s always time for a little something special. A simple, delicious meal that brings comfort and joy, while requiring minimal effort. That's the magic of this torte – it's a symbol of taking care of yourself and those you love, without sacrificing precious time or energy. In a world that demands so much, this recipe gives me a quiet moment of satisfaction and peace.
I often double the recipe and bake it in a larger pan for extra servings. It's perfect for leftovers, and honestly, it tastes even better the next day! So, go ahead, embrace the simplicity and deliciousness of this Herbed Summer Squash and Potato Torte. It's a recipe that will become a cherished addition to your own culinary repertoire. It’s a testament to the fact that healthy, delicious, and convenient can all coexist – beautifully.
Tips and Variations:
- For a richer flavor, use a combination of Yukon Gold and red potatoes.
- Add a layer of thinly sliced caramelized onions for extra sweetness and depth of flavor.
- Experiment with different herbs, such as rosemary, oregano, or sage.
- Use a variety of cheeses, such as Gruyère, Fontina, or even a sharp cheddar.
- Add a sprinkle of breadcrumbs to the top for added texture and crispness.
- Serve with a simple green salad and a side of crusty bread for a complete meal.
