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Summer Squash and Potato Torte
Print Recipe
An easy summer dinner that you can make in the evening, or prepare up to 6 hours in advance and rewarmed. Great as a side dish or main.
Servings
8 people
Servings
8 people
Summer Squash and Potato Torte
Print Recipe
An easy summer dinner that you can make in the evening, or prepare up to 6 hours in advance and rewarmed. Great as a side dish or main.
Servings
8 people
Servings
8 people
Ingredients
Servings: people
Instructions
  1. Preheat over to 375°F. Oil the bottom of 1 10-inch cast iron or round cake pan.
  2. Set aside 1/4 cup of your chopped green onion. Mix the remaining onion with cheese, flour, herbs, and spices.
  3. Layer 1/3 of potatoes in the bottom of the pan in concentric circles. Layer the same amount of squash atop potatoes. Drizzle with 2 teaspoons olive oil. Sprinkle with 1/3 of cheese mixture.
  4. Repeat layering until you've completed all three layers. Firmly press the top layer of cheese mixture to flatten.
  5. Cover pan with foil and bake until potatoes are tender, about 40 minutes. Remove foil and bake for another 25 minutes, or until torte begins to brown.
  6. Cut torte into wedges and sprinkle with reserved green onion and extra cheese if you'd like!
  7. Serve with cooked greens, cous cous, or a light salad.
Recipe Notes

*You can sub some of the potato with eggplant, or another Sharing Table veggie! 

Adapted from this recipe on Smitten Kitchen. Thanks to CSG member Bob Gasper for the recipe submission!

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