Summer Squash, Potato & Herb Torte
Ingredients
- 1/2 c baby leeks, thinly sliced (white part)
- 1 c grated Parmesan cheese
- 2 T organic flour
- 1 T chopped fresh marjoram
- 1 1/2 t sea salt
- 3/4 t freshly ground black pepper
- 2 lbs. potatoes, peeled, cut into 1/8-in-thick rounds
- Yellow squash, cut into 1/8-in-thick rounds
- 4-6 T organic coconut or olive oil
Directions
- Preheat oven to 375 degrees.
- Butter (with coconut or olive oil) 1 or 2 8-in. cake pans (as needed).
- Set aside 1/4 c of sliced leeks.
- Toss remaining leeks, cheese, flour, marjoram, salt and pepper in med bowl to blend.
- Layer 1/4 of the potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly.
- Layer 1/4 of the squash in circles atop the potatoes.
- Drizzle with 1 t of oil. Sprinkles with 1/6 of cheese mixture. Repeat, repeat. Use 2nd cake pan if needed.
- Cover pans with foil.
- Bake until potatoes are almost tender, about 40 min.
- Remove foil; bake uncovered until tortes begin to brown and potatoes are tender. About 25 min longer.
- When cooled, cut into wedges.
- Sprinkle with sliced leeks and radishes.