Herbed Summer Squash and Potato Torte with Parmesan

Summer for me has always meant an abundance of zucchini and yellow squash. My grandmother, bless her heart, had a garden overflowing with them every year. I remember her struggling to give them away! But what she did love to make was a simple, comforting torte using whatever herbs were flourishing, usually thyme and a generous amount of Parmesan. The savory aroma, the tender potatoes and squash…it was sunshine on a plate, and it instantly brings me back to those warm, golden afternoons in her kitchen.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 65 minutes
• Total Time: 1 hour 35 minutes
• Servings: 8
• Yield: 2 tortes
• Dietary Type: Vegetarian

Ingredients

• 1 bunch green onion, thinly sliced
• 1 cup grated parmesan cheese
• 2 tablespoons all-purpose flour
• 1 tablespoon chopped fresh thyme
• 1 1⁄2 teaspoons salt
• 1⁄2 teaspoon ground black pepper
• 2 lbs yukon gold potatoes, peeled, cut into 1/8 inch thick rounds
• 12 ounces crookneck yellow squash, cut into 1/8 inch-thick rounds
• 6 teaspoons olive oil

Equipment Needed

• 2 8-inch diameter cake pans
• Large bowl
• Butter or cooking spray
• Aluminum foil

Instructions

1. Begin by preheating your oven to 375°F (190°C). This ensures even cooking from the start.

2. Prepare your cake pans. Generously butter two 8-inch diameter cake pans. You can also use cooking spray if you prefer. This prevents the tortes from sticking and ensures easy removal later.

3. Set aside 1/4 cup of the sliced green onions. These will be used as a garnish after baking, adding a fresh, vibrant touch.

4. In a medium bowl, toss together the remaining green onions, Parmesan cheese, all-purpose flour, fresh thyme, salt, and ground black pepper. Make sure everything is evenly distributed. This mixture will be layered with the vegetables to create flavor and help bind the torte.

5. Now for the layering process, which is key to the torte’s structure and even cooking. In one of the prepared cake pans, layer 1/6 of the potato rounds in concentric circles, overlapping them slightly. This creates a stable base for the torte.

6. Next, layer 1/4 of the crookneck yellow squash rounds in concentric circles atop the potatoes. Again, overlap the squash slightly to ensure even distribution.

7. Drizzle with 1 teaspoon of olive oil. This adds moisture and richness to the vegetables as they bake.

8. Sprinkle with 1/6 of the cheese mixture. This infuses the layers with flavor.

9. Repeat steps 5-8 with another 1/6 of the potatoes, 1/4 of the squash, 1 teaspoon of olive oil, and 1/6 of the cheese mixture.

10. Top with 1/6 of the potatoes.

11. Drizzle with 1 teaspoon of olive oil.

12. Sprinkle with 1/6 of the cheese mixture and press gently to flatten. This helps the layers adhere to each other and creates a more compact torte.

13. Repeat the entire procedure (steps 5-12) with the second cake pan and the remaining potatoes, squash, olive oil, and cheese mixture.

14. Cover both pans tightly with aluminum foil. This helps to steam the vegetables initially, ensuring they cook through evenly.

15. Bake the covered pans in the preheated oven for about 40 minutes, or until the potatoes are almost tender. You can test this by piercing a potato slice with a fork – it should offer some resistance but not be completely firm.

16. Remove the foil and continue baking uncovered for approximately 25 minutes longer, or until the tortes begin to brown and the potatoes are fully tender. The Parmesan cheese should be nicely golden and bubbly. Keep a close eye on them to prevent burning. If they are browning too quickly, you can loosely tent them with foil.

17. Once the tortes are done, remove them from the oven and let them cool slightly before cutting.

18. Cut each torte into wedges. This makes serving easier and allows everyone to appreciate the layered structure.

19. Finally, sprinkle the wedges with the reserved 1/4 cup of green onions for a fresh, vibrant garnish.

20. Serve warm and enjoy!

Expert Tips & Tricks

• Use a mandoline: If you have one, a mandoline slicer can ensure uniform thickness for the potato and squash rounds, which promotes even cooking.
• Don’t skip the pressing: Gently pressing the layers together before baking is essential. It helps to create a more cohesive torte that holds its shape when sliced.
• Adjust baking time: Ovens vary, so keep an eye on the tortes and adjust the baking time accordingly. The potatoes should be fully tender and the Parmesan nicely browned.
• Make ahead: You can assemble the tortes ahead of time, cover them tightly, and store them in the refrigerator for up to 24 hours. Add a few extra minutes to the baking time.
• Add garlic: For an extra layer of flavor, consider adding a minced clove of garlic to the cheese mixture.

Serving & Storage Suggestions

This Herbed Summer Squash and Potato Torte with Parmesan is delicious served warm as a side dish or as a light vegetarian main course for lunch. It pairs well with a simple green salad or grilled chicken or fish. To serve, arrange the wedges attractively on a platter and garnish with a sprig of fresh thyme, if desired.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) until warmed through, or microwave in short intervals until heated. The tortes can also be frozen for up to 2 months. Thaw completely in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	250 kcal	13%
Total Fat	12g	18%
Saturated Fat	6g	30%
Cholesterol	30mg	10%
Sodium	450mg	19%
Total Carbohydrate	30g	11%
Dietary Fiber	4g	14%
Sugars	3g	N/A
Protein	8g	16%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose blend.
• Vegan: Replace the Parmesan cheese with a vegan Parmesan alternative. You may also need to add a little nutritional yeast to enhance the cheesy flavor.
• Different Vegetables: Feel free to experiment with other seasonal vegetables, such as zucchini, eggplant, or bell peppers.
• Herbs: Use your favorite herbs! Rosemary, oregano, or basil would all be delicious additions or substitutions for the thyme.
• Cheese: Try using a different type of cheese, such as Gruyere, Fontina, or a sharp cheddar.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of potato?
A: Yes, you can substitute Yukon Gold potatoes with other varieties, such as red potatoes or Russet potatoes. Just make sure to slice them thinly.

Q: Do I have to use crookneck yellow squash?
A: No, zucchini works perfectly well as a substitute for crookneck yellow squash. Both have a mild flavor that complements the other ingredients.

Q: Can I add other vegetables to this torte?
A: Absolutely! Feel free to experiment with other seasonal vegetables, such as thinly sliced eggplant, bell peppers, or mushrooms.

Q: How do I prevent the torte from sticking to the pan?
A: Make sure to generously butter or spray the cake pans with cooking spray before layering the vegetables. You can also line the bottom of the pans with parchment paper for extra insurance.

Q: Can I freeze this torte?
A: Yes, you can freeze the torte for up to 2 months. Thaw it completely in the refrigerator before reheating.

Final Thoughts

This Herbed Summer Squash and Potato Torte with Parmesan is more than just a recipe; it’s a celebration of summer’s bounty. The combination of tender potatoes, delicate squash, fragrant herbs, and savory Parmesan cheese creates a dish that is both comforting and elegant. I encourage you to try this recipe and make it your own by experimenting with different vegetables, herbs, and cheeses. Share your creations and feedback with me – I’d love to hear how it turns out! Enjoy this little slice of sunshine, and happy cooking!