herbed summer squash and potato torte
This poor things isn’t going to be winning any beauty pageants, and especially not in the rushed, omg-it’s-10p.m., why-aren’t-you-ready-yet way I cooked it, but this torte should not be underestimated. It’s some delicious stuff.
Though this is far from the most pitiful offender on the cooking backlog list, I still won’t admit how many weeks ago I made this. However, I do remember that I had a hankering for potatoes that week, and not just any potatoes, but yukon golds. As Alex always says, my cravings come with very specific instructions.
But summer doesn’t seem the right time our typical preparation–chunked and roasted until brown with salt, pepper and olive oil–and this torte, cut with yellow summer squash is lighter and perfect, especially served right from the oven with a green or tomato salad.
If you’re like me, you’re probably going to look at the recipe and think, doesn’t that sound a little bland? And “sound” is the choice descriptor there, because this is anything but, and the secret is that it’s perfectly seasoned. There are few better homages to the value of the right level of seasoning–salt and pepper both–than the depth this recipe gets out of relatively simple ingredients.
Herbed Summer Squash and Potato Torte
This torte can easily be made ahead and reheated as you need it for guests, or even a meal for a few, if you halve it. In fact, I suspect that it might be even better reheated because there is something about potatoes that have been cooked twice–they’re always better.
And if you’re not reheating it, be patient enough to get a better browning on the bottom than my impatient hunger allowed me to.
This also might work well in a cast iron, though you would probably have to adjust your cooking times slightly.
Makes 8 servings
1 bunch green onions, thinly sliced
1 cup grated Parmesan cheese
2 tablespoons all purpose flour
1 tablespoon chopped fresh thyme
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
2 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds
12 ounces yellow crookneck squash or regular yellow summer squash, cut into 1/8-inch-thick rounds
6 teaspoons olive oil
Preheat oven to 375°F. Butter two 8-inch-diameter cake pans. (Deb note: I had only a 9-inch pan around, so what you see in my pictures is slightly thinner.) Set aside 1/4 cup sliced green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.
Layer 1/6 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly. Layer 1/4 of squash in concentric circles atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Top with 1/6 of potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture and press gently to flatten. Repeat procedure with second cake pan and remaining potatoes, squash, oil, and cheese mixture.
Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer. (Can be made 6 hours ahead. Cool. Cover with foil and chill. Rewarm, covered with foil, in 350°F oven until heated through, about 30 minutes.)
Cut each torte into wedges. Sprinkle wedges with 1/4 cup green onions; serve.
holy yummy this looks great!
I was hoping we’d hear about this recipe during your posting flurry this week (which is so fun!). I’ve been daydreaming about it since you uploaded the photos to Flickr. I think it both sounds and looks delicious. I am going to make it just as soon as I get around to ordering a mandoline.
That is screaming to be made in a cast iron skillet for a summer brunch. Now to find an excuse for brunch…
I’ve made this twice in the past week and love it. Just as good cold as it is warm, too, which is nice. I’m looking forward to varying it a little, too, maybe adding a spinach layer or different herbs or peppers, etc.
Wow, you weren’t kidding about the frequent posts. There’s been a new one every time I’ve checked back - I love it! This recipe, as always, look delicious, but I really don’t think I can turn our oven on until September.
I don’t know how you always manage to take pictures that make such simple stuff look beautiful and interesting. I love that one of the sliced squash.
I have a mandoline that I’ve never figured out how to use efficiently. This recipe will give me some great practice.
I have a major blogging backlog right now too - almost 20 recipes, I think. But I’m saving them for some upcoming busy-ness.
Mmmmmmm… but what would one serve this with?
MMMMM, just in time for my free summer squash from the farmer’s market. I think I may use zucchini & yellow squash for added color. I’ve been thinking of trying a different cooking method than steaming, this fits the bill.
Any ideas on slicing the squash if I don’t have a mandoline? Have you ever used the food processor slicing blade?
This looks delicious, I am going to make it soon.
Thanks.
I printed this recipe and put in my “to cook” binder…now I need to make this. It looks as good in pictures as it did in my head and glad to hear its tasty too.
Hey - crack out that knife you’ve been honing to perfection - between the potatoes and the zucchini, you’ll get all the practice you could ever hope for! I love my big old Bron Mandoline, but those knife-things are pretty efficient!
Deb,
Looks yummy! I’m going to skip the potatoes and use zucchini and yellow squash cuz I’m watching carbs. (what that really means is I’m saving my carbs for all the homemade ice cream). I don’t have a mandoline cuz I’ve been afraid I’d slice off a finger. Can you recommend yours.
Also, you’ve inspired me to take pictures of what I’m eating these days….just found out that my camera has a macro feature!
It looks beautiful to me! I’ve got this flagged to make later this week - I can see it as a great side to baked chicken.
Kath - I’ve used the food processor slicing blade with success. I think it would work well for this, although your slices probably won’t be as perfect as those from a mandoline.
Hey all — A mandoline is not necessary for this recipe, just a very sharp knife. Make a slim bevel down the length of the vegetable–squash or potato–and rest it on that now-flat surface and slice away. This will keep it from moving, and hopefully your fingers intact. A very sharp knife is your best friend in the kitchen and will help you get the thin slices you’ll want. These aren’t paper-thin (for this I would say a mandoline is indeed your best bet, unless you’re a knife skills pro), but 1/8-inch. You can do it!
I have a piece-oh-junk mandoline I bought for about $25 last year from some brand with packaging only in Japanese letters.
Pfffft. Nothing I cook looks that good!
Maybe it’s because you are such a great photographer, and it didn’t look like that in person, but I think it looks fantastic, and would certainly get my vote if I was a beauty pageant judge.
ack! this sounds and looks worlds better than the summer squash fritters i made last weekend. then again, potatoes and cheese make everything better.
I think it looks beautiful and sounds delicious. I’m always looking for creative ways to use summer squash.
Woo hoo! Just when the squash was about to overtake my refrigerator. I don’t even know why I keep buying it. Something about those sacks of squash for $1 at Union Square always seem to suck me in.
great pictures! you can do it with half the olive oil, too- and its not that different tasting.
I made this a few nights ago, with a few tweaks. My biggest complaint was that, by the time the potatoes were nice and soft, the squash had turned to complete mush. I think next time I might cut the squash a little thicker than the potatoes to even out the cooking times. (By the way, I laughed out loud when I saw the picture, because you totally beat me to this post. And to my wedding cake post, which won’t be until September, but still.)
Oh my word! I have crookneck squash coming out my ears and a jillion more on the vines. This is definitely on the menu for this week. Can I mail you a few squash? *wink*
Oh my gosh that looks so good!
Oh, you win so big in my book! I have so much summer squash that they are going to start talking soon, and this looks fabulous. Off to slice…
This is one of my favorite potato dishes, and somehow feels casserole-y at the same time as summery? I add sour cream to the cheese/herb part, and also caramelize onions. Sometimes it looks like a big old mess but it always tastes amazing. The last time I made it was probably the most successful: in a lasagna pan, layered potatoes, squash, potatoes, then a layer of the cheese/thyme/sour cream, then a layer of caramelized onions, then squash, potatoes, squash, potatoes. Topped with a healthy layer of parm and baked with foil over it. Delicious!
Hi Deb,
I simply LOVE your blog! I read your wedding cake chronicles carefully and must say that your work was admirable. I have a question about the swiss merangue buttercream - The ingredient quantities for a 9 inch round cake are for a 3-layered?
Thanks.
made it with caramelized onions and spinach (like 20 minutes ago) and it was totally awesome. thanks, deb!
I just made this this weekend! It’s delicious. I didn’t use a mandoline either but I wish I had let mine brown like yours did… Your pictures look great.
Looks delicious! I always need to cook my squash in a creative way to convince myself I like it. Which I do…most of the time… Can’t wait to try it!
I love the idea of this recipe. I agree with (Sarah #30 comment above). I always have to use my creative ideas to make it through yellow squash and zucchini …. this sounds divine in itself. My CSA has had yellow squash this last week.
I am invited to a Pampered Chef party on Thursday night, and although I love all things kitchen, am not a big fan of PC and PC parties. However… the only thing that might make it bearable would be the thought of acquiring my very own mandolin. And this recipe has just put me over the edge. Guess I’m off to ooo and ahhh over a bunch of kitchen crap that I don’t need. And to get that mandolin once and for all.
Who cares what the dish looks like - its got potatoes, squash and cheese - you really can’t go wrong.
I tried this tonight and it was delicious. The grocery store was out of Yukon Gold potatoes (darn!), so I used red potatoes instead. I also forgot the fresh thyme and used dried. It still worked - proof of the recipe’s adaptability.
What a great squash recipe! Or is it a potato recipe? Either way, it looks delicious!
Mandoline: I’ve got a red plastic Kyocera mandoline, with a ceramic blade, that was around $20. It works wonderfully. Comes with a food holder - a knob, basically, with pointy things underneath that get jabbed into whatever you’re running through the mandoline. Here it is (scroll down to the red, adjustable model).
I keep seeing and hearing about Yukon Gold potatos, but I’ve haven’t tried them yet. No reason..I just haven’t. I will now. This looks good. Do you think I could use shallots instead? I’m just not crazy about the way green onions cook-up. I only like the tops..used fresh.
This is beautiful! What a wonderful idea. And I have plenty of summer squash laying around, about to be put to good use…
Wow! Looks great. I would love to try making that…..a great summer dish.
o.k., this just might be the recipe to get my husband to eat squash! I am going to go for it this weekend! Maybe with a glass of champagne since it will be his B’Day!Thanks for sharing.
Oooh, so your mandoline isn’t a pricey one? That’s a relief, I’ll have to get one of those. My kitchen skills with the knife aren’t as good as I’d like them to be. I wish I had a steady hand.
I often think the simplest ingredients make a wonderful dish. That’s my comfort food… simple stuff.
Radish — Not at all. I got it at Bowery Kitchen Supply. It is white and plastic (you can see part of it in this photo) and I’ve gotten more than a year of use out of it already, so it has more than paid for itself. That said, I’m not opposed to upgrading a bit next time, but I have a rule about not paying a lot for something until I am sure the less-expensive version of it doesn’t cut it. (No pun intended!)
By the way, a friend of mine just bought this one from Sur la Table, on sale. It comes in a case that looks like it could hold a violin. She promises to have a dinner party soon which will be nothing but finely sliced food. I can report back after!
I made this last night and it was fabulous! My husband and daughter both loved it!
Thanks for a great recipe!
I think potatoes and cheese are two of my favorite food groups…and I’m stoked to have new uses for all the summer squash I’m getting this year from my CSA (Community Supported Agriculture).Anything to mix up that my usual throw-it-in-a- pan-and-sautee-it-with-something method…
It’s great, isn’t it? I made this several times last summer and it was delish. Thanks for reminding me of it!!
Deb, Can I just leave out the cheese? I want to serve a variation of this at friday night dinner which is going to be a meat only affair. Have any suggestions of anything i can add instead of the cheese?
@ Bridget - I’m too much of a perfectionist!! What do we call it? Ah yes, rustic. I’ll just say I’m into rustic cooking.
Thanks!
Bought everything to make this recipe tonight. Decided to add spinach to it, as well as a clove or two of garlic…….bought some fresh salmon that I will grill up and serve along with it.
Great recipe!!!
@tigermilk: I have this in the oven at this very moment; it smells glorious and I can’t wait! I’m serving it as a side with grilled bratwurst - we have brats for dinner three or four times a month, and I’d been getting very bored with variations on potato-salad-and-a-veg, so this was a godsend.
My adjustments were of the what’s-on-hand variety: basil instead of thyme, and a handful of small chunks of leftover cheese - about half parm, but also oddbits of white and yellow cheddar and Havarti.
I made this tonight using a Vidalia onion instead of green and grated Romano instead of Parmesan, and by baking it in a 12″ cast iron skillet (kept the same amounts and, marvelously, the same cooking times!) It was SOOOO yummy. My roommates could smell it cooking and devoured it as soon as it was out of the oven. Next time I am going to try zucchini and spinach and maybe a little grated Swiss in with the hard cheese.
Sounds like a delicious recipe!
Takes a while to filter out all the pretentiousness but is definitely worth the effort.
Thanks,
Scott
OK my inner yum-meter just shot from the chocolate biscotti to this torte. Gah! I think I’ll have to start a to-cook binder too… and the bevel trick for slicing is a great idea.
Love a good summer tart. Made one with spinach, chillies and smoked fish the other day. Yours looks superb!
This looks lovely. Nice photos yet again.
I made this the other night and it was completely delicious, so far bland. :) I’m reheating now for lunch and hope, as you suspect, it’ll just be that much better. Thanks for the recipe!
Do you have to add the flour? What does it add to the dish?
This looks delicious. I only recently discovered this site and am already impressed!
I found your blog while search for something new to do with my tremendous-volume-of-veggies problem (we are in a CSA and get a giant box of produce every week). I normally don’t like yellow squash, but we have some anyway (because you just get what they give you) and this recipe actually sounded so good. And I mean this was moan-at-the-dinner-table-and-make-hubby-laugh kind of good.
I LOVE your blog. I am now firmly hooked and have RSSed you and am looking ever so forward to reading all your old, and new, posts. Thanks SO much for the humor, the recipes, the tips, and pictures. This is great reading!!
Beauty is in the eye of the beholder and boy that is beautiful. I am going to make it tomorrow!
Made this yesterday with a layer of zucchini in it. Was very good, and it got some veggies in my husband, which is not easy. Thanks for the recipe!!
SO happy you posted this. I have crooknecks coming out my ears (a sight to see for sure!). I saw something like this on iron chef of all places the other day and wanted to give it a shot, and then saw this which gave me some additional guidelines. Can’t wait to try it - I’m going to give it a shot in cast iron in the grill this weekend.
I only had red potatoes, but I made this last night and it was delish! Was super easy and will definitely be a new staple. Thanks!
the color on this dish is so vibrant! i will add it to my recipe box pronto. found you through stumble. :)
I’ve been a reader for awhile now, but must de-lurk to tell you this is one of my favorite summer dishes and has a place in my ’standards’ binder. In fact, I just made it tonight since the farmer’s market (finally) had yellow squash. I use a food processor to cut the veggies, and don’t use the 8 inch pans, I just layer it in a big casserole and cook it for a bit longer. Glad you posted this one! It’s a keeper.
P.S. I served it with corn on the cob and green salad - perfect dinner.
this looks delicious- i’m making this for dinner!
on a side note- did i see another sonia in the comments somewhere?
if so- hi!
I made this dish, and holy cow: people, you must! A Godly recipe. Hie thee to the produce section. My son decided he has a newfound appreciation for summer squash now; he and my husband get it again tonight. (one 8″ pan served 3 of us x 2 pans). I served this with fresh corn on the cob and grilled salmon. Must mention: because we normally prefer/require reduced sodium diets (SO much better for you), I will certainly reduce the quantity of salt in this dish - by at least half - for next time. Parmesan also contains salt. Really a wonderful dish in every respect, but we are salt sensitive. Yep, a real keeper! You outdid yourself, Deb! My dish looked, and smelled :) like your photo - wonderful stuff. Tasted like more! Need to make it for my other sons, and extended family, and send it to foodie friends. Even my dog wanted some. I had to inform him: dogs don’t do squash. He stared at me in frank disagreement. We’ll continue the carnivore discussion tonight (when pan #2 will be reheated). The dog’s stares will be a problem, I can tell you.
OK help! I know I’m a complete dork when it comes to cooking but mine came out mushy inside, perfectly crispy on top, but inside icky mush. Could it have been the type of potatoes and squash I used? too much oil? I used a different potato (can’t remember the name right now) and some green type of squash, they both came out mushy. I plan to try again till I get it right. suggestions? ideas?
Response to Maytal:
Deb’s recipe said to use crookneck, or yellow summer squash - which is what I used. I used Yukon Gold potatoes also. Since yousaid that you used green squash (?) maybe that was the problem w/ “mush.” Not sure. Also: The olive oil is to be drizzled on each layer…one tsp. per layer for 3 layers. This is times the two pans as mentioned in the recipe. Six tsp. total for two pans. Also: I dotted the tops of the ingredients in the pans with a very small amount of unsalted butter; worked great for me. Perhaps you could try again. It was a very tasty recipe, but I just need to use a lot less salt for us here. Beth.
I’ve made something like this before with potatoes and tomatoes. This looks incredibly delicious!
Made this this evening and it is awesome!!!!!!!!!!!!! 3 out of our 4 family members aged 4-38 loved it! I made it in a cast iron skillet and the bottom potatoes crisped and browned and all the flavors are fantastic! Thank you for sharing!!!!
Made this the other night and loved it. Lots of times I don’t have success with recipes, even ones that other people have raved about (arroz con pollo comes to mind), so I was really glad this one worked out. I used basil instead of thyme (it’s what I had on hand) and reduced the salt by about half. Oh, and used red skinned potatos. Thanks for a great recipe!
I made a half recipe of this for my husband and I for dinner recently, and we both really liked it. I used dried thyme, which seemed to work fine. I used yellow summer squash, and my only complaint was that it was a little too watery. I think next time I’ll reverse the covered and uncovered baking times (so 25 minutes covered, then 40 minutes uncovered). The flavor was right-on though, and it was a pretty easy meal to make.
I loved this dish when we made it. In fact, my dh and I ate all of it in one night, and nothing else…which is very unusual for my carnivorous dh. A vegetarian meal? Him? You guess it, yup, this time it was. And it was *good*! Thanks for sharing this recipe with us!
Delicious. Also delicious the next day reheated with a poached egg over it for breakfast… thanks!
I made this for dinner last week and absolutely loved it… I halved the recipe because I didn’t have enough potatoes — and thought two pies would be too much for just me and my boyfriend — and then regretted it when there were no leftovers! Thanks very much.
I had to rush over to the computer after eating this and let you know how good this is! Even though I decided to turn the oven on, on this very hot day, it was worth it. The nice thing about the dish (even though oven-baked), is that it is very light and summer-like. I was shaking my head while I was eating it… Thank you! By the way, for leftovers, would you suggest removing from the pan and storing or storing the torte in the original pan and then reheating that as is next day? I don’t want it to lose it’s nice shape.
My first time commenting! I saw this yesterday and knew what I was going to do with all the squash my cousin gave me from her garden. I made this tonight and it is so yummy. I love the site, thanks so much for inspiring to shake off the weekday doldrums and cook more.
I made this tonight and it is tasty! The summer flavors of fresh time, scallions and squash really come through. Thanks for the great recipe.
I’ve been looking for squash recipes - this is a great one and it’s easy too! Thanks!
Wow, sounds so simple and really delicious! Thanks for posting it!
Just a quick comment.. Should you decide to halve the recipe, be sure to halve the entire recipe! I just somehow decided I could use half the potatoes and squash, but the full amount of flour/cheese mixture. yuk yuk yuk! I KNEW something didn’t look right. :-)