Herbed summer squash and potato torte from Smitten Kitchen by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on September 07, 2015

    This is late summer comfort food - cheesy, crispy potatoes and summer squash, but without the heaviness of milk or cream. I used slightly fewer potatoes and squash, and found I only have enough for three layers, but I liked the thinness of my tortes, as the best part is really the browned potatoes at the bottom of the pan. The only downside is they are rather time consuming top prepare as compared with many other vegetable dishes, and need more than an hour in the oven to bake.

  • Vanessa on July 29, 2012

    Whoo boy. I made this earlier this summer; using the quantities specified, I ended up with two 8-inch cake pans. Took them to a party, where one pan disappeared, and then we were able to nosh on the other one for quite a few days. Delicious!!

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