Herbed Summer Squash and Potato Torte with Parmesan
Are you craving a unique dish to brighten up your summer luncheons or snack times? Look no further than this delightful Herbed Summer Squash and Potato Torte with Parmesan! ππ₯ This recipe promises a burst of flavors and textures, combining the earthiness of potatoes, the freshness of summer squash, and the savory richness of Parmesan cheese. Whether you’re serving it as a side dish or a light main course, it’s bound to impress your taste buds and your guests alike!
Preparation Time: 30 minutes
Cooking Time: 1 hour 5 minutes
Total Time: 1 hour 35 minutes
Servings: 8
Ingredients:
- 1 bunch of green onions, sliced
- 1 cup grated Parmesan cheese
- 2 tablespoons all-purpose flour
- 1 tablespoon fresh thyme leaves
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 2 large Yukon Gold potatoes, thinly sliced
- 12 yellow crookneck squash, thinly sliced
- 6 teaspoons olive oil
Instructions:
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Preheat Oven: Begin by preheating your oven to 375Β°F (190Β°C).
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Prepare Cake Pans: Grease two 8-inch diameter cake pans with butter, ensuring they’re well-coated for easy removal later.
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Prepare Herb Mixture: In a medium-sized bowl, combine the sliced green onions (setting aside 1/4 cup for later), grated Parmesan cheese, all-purpose flour, fresh thyme leaves, salt, and black pepper. Toss them together until well blended to create a flavorful herb mixture.
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Layering the Tortes: Start by creating layers of potatoes and squash in the prepared cake pans. Here’s how to do it:
- Place one-sixth of the thinly sliced potatoes in concentric circles at the bottom of each pan, slightly overlapping them.
- Follow with a layer of one-fourth of the sliced squash in concentric circles on top of the potatoes.
- Drizzle each layer with 1 teaspoon of olive oil.
- Sprinkle one-sixth of the herb mixture over the squash.
- Repeat this process: layering potatoes, squash, oil, and herb mixture until you’ve used up all the ingredients, finishing with a layer of potatoes on top.
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Cover and Bake: Cover both cake pans with foil and place them in the preheated oven. Bake for approximately 40 minutes, or until the potatoes are almost tender.
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Uncover and Brown: After 40 minutes, remove the foil from the pans and continue baking uncovered for an additional 25 minutes, or until the tortes begin to turn golden brown, and the potatoes are fully tender.
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Slice and Serve: Once done, carefully cut each torte into wedges. Sprinkle the remaining 1/4 cup of sliced green onions over the wedges for a fresh, vibrant finish.
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Enjoy! Serve your Herbed Summer Squash and Potato Torte warm, allowing the savory aroma to tantalize your senses before indulging in each delightful bite.
This dish not only satisfies your taste buds but also offers a healthy option, low in cholesterol and high in essential nutrients. It’s perfect for those summer evenings when you crave something light yet flavorful. Feel free to experiment with different herbs and seasonings to tailor the recipe to your taste preferences. And don’t forget, you can always swap zucchini for yellow crookneck squash for a delicious variation! π½οΈπ₯
