Thursday, July 22, 2010

Summer Squash Torte

Coming up with new and exciting dishes for your garden's summer bounty can be tricky. That's why I've come to rely on a few tried and true recipes that I never seem to get tired of. This recipe in particular has become a staple this summer. It's relatively easy and requires few ingredients. You can play with the herbs and cheese to tailor it to your particular liking or the ingredients you have on hand.

Summer Squash Torte

3/4 C fresh chives
3/4 C extra virgin olive oil
Salt & pepper
2 medium red potatoes, sliced paper thin
2 medium yellow summer squash, sliced about 1/4 inch thick 
1 C freshly crated parmasan cheese, plus extra for topping 
2 Tbsp flour
2 Tbsp chopped fresh rosemary
Salt & Pepper

Preheat oven to 375 degrees.

Put chives, oil, and salt and pepper in a blender and puree.

Mix parmasan, flour, rosemary, salt and pepper in a bowl.

Coat a pie pan with cooking spray. Arrange 1/3 of the potato slices around the bottom of the pan. Drizzle  1/3 of the chive puree over the potatoes, top with 1/3 of the flour mixture. Arrange 1/3 of the squash on top of the potato layer. Drizzle 1/3 of the chive puree over the squash, top with 1/3 of the flour mixture. Repeat these layers two more times, ending with squash on top. Grate parmasan cheese over the top of the squash. Cover with foil and bake for 45 minutes. Uncover and bake an additional 15 minutes.