6.21.2010

Squash and Potato Torte

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So I've made this torte once before, it's somewhere on here. But I thought it needed improving. It was delicious, but a bit too oily. I decided to make it again, with the husband's squash harvest, and a little more care, so I could take it to a friend's birthday party.

Did it turn out better? Yes. I adjusted the recipe (below) so that I only drizzled oil over the potatoes, not every layer. But to be honest, I have no idea how much squash or potatoes I actually used. I just eye-balled it, and ended up with one pan (not two) of three layers of potatoes and two layers of the yellow and green squash. I pre-cooked it at home, with the foil on, then finished it at the party.

It smelled so delicious on the ride over, the husband and I contemplated of stopping at a park for an impromptu picnic. I didn't tell anyone I was making this dish, so we assumed it wouldn't be missed. But, we were good, and running late, so we didn't make the stop. 

The next day, with plenty of squash left over, I decided to make this torte again. And what a mistake that was. I got greedy. I thought I could build a massive torte, with five layers of potatoes, and many more of squash. I cooked it. And cooked it. Then I cooked it some more. Then we went out for a beer, while the torte still cooked. Then we came home, and the monster I had created was still not cooked! It was a sad day, with no dinner.

Squash and Potato Torte
Bon Apetit
(This is the original, unaltered recipe. I've always made one torte, not two.)

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, cut into 1/8-inch-thick rounds
6 teaspoons olive oil

Preheat oven to 375°F. Butter two 8-inch-diameter cake pans. 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.

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