In Italian, “torta” simply means a sweet or savory cake. A traditional Italian torta usually includes ricotta cheese, parmesan, parsley, and onions. There are also variations that contain meat and some that are completely vegetarian. These vegetarian tortes sometimes contain artichokes and herbs for flavor. This torta is made in a springform pan instead of a traditional pie pan.

I have made potato tortes many times through the years, but this summer, not only did I have an abundance of potatoes but also an abundance of yellow squash from my CSA share. So I thought why not combine them. Turned out delicious. Serve with a mixed green salad and if you want a side of meat, grilled sausage would be good. This torte also makes an excellent antipasto course. Serve at room temperature cut into thin wedges.

Summer Squash and Potato Torta

8 servings

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.

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