This Summer Squash and Potato Torte makes a nice side dish for summer when squash and herbs and potatoes are at their finest.
You could make it all year round but you might have to substitute zucchini for the summer squash. They are both very neutral in flavour so it should work out just fine.
What I like about the recipe is you can change up the cheese to give it the flavour profile you want. You can use parmesan for Italian style, manchego for a Spanish flare, gruyère for a French flare.
You could make it in a round casserole dish and just serve it up from the dish. If you want to get pie shaped servings then use a 10″ spring form pan with cooking spray and parchment on the bottom.
You can easily make this ahead and rewarm gently just before serving.
Chef’s Tips for Summer Squash and Potato Torte
- Have an extra potato and squash (if they are small or medium size) on hand since size and thickness of slices can vary. You will need a full final layer of potato for the top layer.
- Slice squash first and set aside. Thin potato slices can turn brown quickly so peel the potatoes and leave them whole in a dish of water. Slice them just as you need them for each layer.
- You can vary the cheese. Use Parmesan for Italian style, Tex mex mix, Gruyère for French, Cheddar for Canadian
- You can vary the herbs as well. Try basil with the thyme and parmesan; or tarragon and thyme with the Gruyère.
- Spray your pan and line the bottom with parchment paper if you want to be able to slide the torte over to a serving platter. The torte is rather loose so don’t try to slide the torte off the parchment paper since it will likely fall apart.
- 6 medium potatoes (about 2 pounds)
- 2 medium summer squash (about 12 ounces)
- 1 bunch green onions white and light green parts sliced thinly
- 2 cups grated cheese fresh parmesan, gruyère or old cheddar
- 2 Tbsp flour
- 2 Tbsp chopped fresh thyme
- 1 1/2 tsp salt
- 3/4 tsp black pepper
- 6 tsps olive oil
- Preheat oven to 375 degrees. Spray a 10" spring form pan with cooking spray and cover the bottom with parchment paper.
- Set aside 1/4 cup of the green onion and reserve for garnish.
- Combine green onions, cheese, flour, thyme, salt and pepper in a medium bowl and toss to blend.
- Slice squash about 1/8th inch thick. Peel potatoes and keep them covered in water. Slice them 1/8 " thick just as you are ready to make that layer.
- Start with one quarter of potatoes and lay the slices in concentric circles on bottom of the spring form pan. Then layer 1/3 of squash slices in concentric circles on top of potato layer. Sprinkle 2 tsps oil over the squash layer. Layer 1/4 cheese as the next layer. Repeat 2 more times with 1/4 potato, 1/3 squash, 2 tsp oil, 1/4 cheese. Finish with the last quart of potato slices and the last 1/4 cheese.
- Cover with foil and bake 40 minutes. Remove foil and bake another 25 minutes until potatoes are tender and cheese is browned.
- To serve, garnish with reserved green onion and cut into pie shaped wedges.
- Can be made ahead of time and rewarmed at 350 degrees for about 30 minutes.