Summer Squash and Potato Torta

Advertisement


 

Ingredients


1 green onion, finely minced

1 cup grated Parmesan cheese

2 tablespoons all-purpose flour

1 teaspoon dried Italian seasoning

1 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 1/2 pounds small red potatoes, peeled, cut into 1/8-inch-thick rounds

1 1/2 pounds yellow crookneck squash, cut into 1/8-inch-thick rounds

3 tablespoons olive oil

 ⏩ 

Directions


Preheat oven to 375°F.

Butter an 8-inch springform pan. Wrap the outside of the pan in heavy-duty foil.

In a mixing bowl combine the green onion, Parmesan cheese, flour, Italian seasoning, garlic powder, salt, and pepper.

Layer 1/2 of the potatoes in concentric circles in the bottom of the prepared pan, overlapping slightly. Sprinkle with 1/4 of the cheese mixture.


Layer 1/2 of the squash slices in concentric circles on top of the potatoes/cheese mixture. Sprinkle with 1/4 of the cheese mixture. Repeat with a second layer of the potatoes, cheese mixture, squash slices and cheese mixture. Drizzle the olive oil over the top Cover the pan tightly with foil. Bake until the potatoes are almost tender, 90 minutes. Remove the foil; bake uncovered until the torte begins to brown and potatoes are tender, about 90 minutes longer.


Place the pan on a wire rack and let cool to room temperature. Remove the sides of the pan and place a serving plate on top. Turn the torte over and remove the pan bottom. Cut the torte into wedges to serve.


Continue Reading about the "Summer Squash and Potato Torta" on the next page below

Share this:

Share Share


Advertisement
Advertisement