Herbed Summer Squash and Potato Torte


What do you do when you have too much squash from your CSA? Make an herbed summer squash torte (or two!).

This recipe from Bon Appetit Magazine (which I discovered a couple of years ago from my Epicurious app) is perhaps the easiest way to use loads of summer squash and potatoes. Simply use a mandolin slicer to make thin slices of squash and potato. Then make an herby parmesan cheese mixture that you layer in between the squash and potato slices. I used thyme and green onions, but you can use whatever herbs you'd like, and it'll taste great.

I like topping it with more cheese (who wouldn't, right?), and sometimes I add a bit of heat to it by tossing in some red pepper flakes in the herb and parmesan cheese mixture. And yes, I've been known to drizzle Sriracha sauce on top of it. 

This recipe is tried-and-true, and I've made variations and experimented with different veggies from my CSA. You can use bell peppers, eggplant, tomatoes... The possibilities are endless. Heck, if you've got layers of cheese and herbs, you really can't go wrong at all.