Summer Squash and Potato Torte

Recipe from: Deb Perelman @


1 bunch green onions, thinly sliced
1 cup grated parmesan cheese
2 tablespoons all purpose flour
1 tablespoon fresh thyme leaves
1 1/2 teaspoons salt
3/4 teaspoon black pepper
2 lbs. potatoes, peeled and cut into 1/8 inch thick rounds (if you have a mandolin, this is the time to use it!)
12 ounces summer squash, cut into 1/8 inch thick rounds
6 teaspoons olive oil


Preheat oven to 375°. Butter two 8 inch diameter cake pans (or 9 inch if that’s what you’ve got). Set aside 1/4 cup sliced green onions. Toss the remaining green onions, cheese, flour, thyme, salt and pepper in a medium bowl to blend. Layer 1/6 of the potatoes in concentric circles in the bottom of 1 prepared pan, overlapping slightly. Layer 1/4 of squash in concentric circles over the potatoes. Drizzle with a teaspoon of oil. Sprinkle with 1/6 of the cheese mixture. Repeat this pattern twice, until you’ve used up half of your potatoes and summer squash, and you end with the cheese mixture. Do the same thing with your second pan. Press gently on the tops to flatten a bit. Cover your pans with foil and bake for about 40 minutes, and then remove the foil and bake for another 25 minutes longer, until your potatoes are tender. 

Cut your torte into wedges and serve with a sprinkle of the remaining green onions.