Description
Herbed Potato and Squash Torte is a rustic, comforting dish that feels like a warm hug on a chilly day. It’s layers of thinly sliced potatoes and delicately flavored squash with fresh thyme and plant based parmesan for a huge burst of fall flavor! As you take a bite, the potatoes and squash melt in your mouth, the thyme infusing every forkful with it’s delightful herby essence. It’s comfort food with a gourmet twist that’s perfect for Sukkot, Shabbat or any fall meal.
Ingredients
- nonstick spray
- 1/2 cup flour, gluten-free 1:1
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup plant based parmesan
- 1 1/2 pounds yukon gold potatoes, sliced 3mm thick (1/8-inch)
- 1/2 pound fresh zucchini, sliced 3mm thick (1/8-inch)
- 1/2 pound yellow squash, sliced 3mm thick (1/8-inch)
- 3 tablespoons extra virgin olive oil
Instructions
- Preheat oven to 375°F or 350°F Convection. Spray a 10-inch round baking pan with nonstick spray. Set aside.
- In a medium bowl, whisk together the flour, thyme, salt, pepper and parmesan.
- Place a layer of potatoes on the bottom of the baking dish, working in concentric circles. Sprinkle the flour mixture over the potatoes.
- Top with a layer of zucchini, then flour mixture, then another layer of potatoes, then flour mixture, then yellow squash and flour mixture, finishing with a layer of potatoes topped with the flour mixture.
- Drizzle the oil over the top of the torte. Spray a piece of aluminum foil, then cover the torte (greased side on the torte) and bake for 45 minutes.
- After 45 minutes, uncover the torte and generously spray with nonstick spray.
- Bake for an additional 30 minutes until the top is browned.
- Allow the Herbed Potato and Squash Torte to rest for 10 minutes before serving.
Equipment
Microplane Cut Resistant Glove Keep Hands Safe in The Kitchen, One Size (Pack of 1)
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OXO Good Grips Simple Mandoline Slicer
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Buy Now → Notes
You can also add some chopped fresh rosemary and chives if you like.
If you don’t have yellow squash, you can use zucchini instead for a full pound of zucchini.
Try to use squash and potatoes that are approximately the same width for best results.
Nutrition
- Serving Size: 1 slice
- Calories: 175
- Sugar: 0.8 g
- Sodium: 287.4 mg
- Fat: 7.4 g
- Saturated Fat: 2.1 g
- Carbohydrates: 22.9 g
- Fiber: 2.1 g
- Protein: 5.2 g
- Cholesterol: 5.4 mg
