Summer Squash, Potato & Herb Torte


  • 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


  1. Preheat oven to 375 degrees.
  2. Butter (with coconut or olive oil) 1 or 2 8-in. cake pans (as needed).
  3. Set aside 1/4 c of sliced leeks.
  4. Toss remaining leeks, cheese, flour, marjoram, salt and pepper in med bowl to blend.
  5. Layer 1/4 of the potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly.
  6. Layer 1/4 of the squash in circles atop the potatoes.
  7. Drizzle with 1 t of oil. Sprinkles with 1/6 of cheese mixture. Repeat, repeat. Use 2nd cake pan if needed.
  8. Cover pans with foil.
  9. Bake until potatoes are almost tender, about 40 min.
  10. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender. About 25 min longer.
  11. When cooled, cut into wedges.
  12. Sprinkle with sliced leeks and radishes.
Summer Squash, Potato & Herb Torte
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Summer Squash, Potato & Herb Torte
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