Potato Zucchini Torte
Here is the recipe from Episode 2, which is a slightly modified version of something I found in Bon Appétit. If the measurements seem different from the video, its because that was a scaled up version to serve fourteen people.
Bon Appétit’s original recipe was good, but was a bit bland and needed a more acid and salt, hence the tomatoes and cracked sea salt. Any type of summer squash will do, the wider the squash the quicker it is to make layers.
Unless you are completely obsessive compulsive, you better have a mandoline for this recipe. It is be too much of a pain to cut everything by hand into uniform slices.
- 1 bunch scallions, thinly sliced
- 1 cup grated Parmesan cheese
- 2 tablespoons all purpose flour
- 1 tablespoon chopped fresh thyme
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 2 pounds Yukon Gold potatoes, unpeeled, cut into ⅛-inch-thick rounds
- 12 ounces zucchini or yellow squash, cut into ⅛-inch-thick rounds
- 1 tomato cut into ⅛ inch thick rounds
- 6 teaspoons olive oil
- In a large bowl, mix cheese, flour, salt, pepper, thyme, and scallions
- Butter a springform pan and alternate overlapping slices of potato, zucchini
- Sprinkle some of the mixture in the bowl and a teaspoon of oil.
- Repeat 3 times and add a layer of tomato slices
- Finish off with remaining cheese mix you had in the bowl
- Push down so its nice and tight.
- Bake in a 350 degree over covered for 40 minutes
- Check doneness with a sharp knife, if soft bake another 20 minutes uncovered to get a nice golden crust
- Add a little cracked sea salt to the top when serving