It’s Summer Squash Thyme

Lately I can’t stop thinking about fresh summer herbs. I love the way the smell gets stuck on my hands after chopping fresh thyme. In the summertime I can’t bear the thought of eating heavy things; bring me herb-scented dishes full of fresh veggies. Thank you to Deb at The Smitten Kitchen for the inspiration for this recipe (check out the photos of her version; they look great, and she captured most of the steps!) It’s the perfect way to utilize all that fresh summer squash we have around now, and it was just as good cold the next day as it was hot from the oven served with a big Greek salad

Summer Squash, Potato, and Mushroom Torte
Serves 4

1 small bunch green scallions, thinly sliced
½ cup grated Parmesan cheese, plus 3 Tbs., divided
1 Tbs. all purpose flour
1 Tbs. chopped fresh thyme
1 ½ tsp. salt
1 tsp. ground black pepper
1 pound Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds
4 ounces mushrooms, stems removed, sliced 1/8-inch-thick
6 ounces yellow summer squash, cut into 1/8-inch-thick rounds
3 tsp. olive oil

Preheat oven to 375°F.
Butter a 9in. cake pan.
Set aside ¼ cup sliced scallions, then toss remaining scallions, cheese, flour, thyme, salt and pepper in medium bowl to blend.
Keep the potatoes, Squash, and mushrooms in separate bowls; toss each with 1 tsp of olive oil, making sure that none of the slices stick together.
Cover the bottom of the pan with a single layer of potatoes, overlapping slightly.
Next create one layer of squash in concentric circles atop potatoes, followed by a layer of mushrooms, which do not need to overlap.
Sprinkle with 1/3 of cheese mixture.
Top with another single layer of potatoes, another layer of squash, and then another layer of mushrooms.
Sprinkle with 1/3 of cheese mixture.
Add one final layer of squash, ending with a final layer of potatoes.
Sprinkle with the final 1/3 of cheese mixture and press gently to flatten.
Cover the pan with foil, and bake until potatoes are almost tender, about 40 minutes. Remove foil, and sprinkle the top with remaining grated cheese, then bake uncovered until tortes begin to brown and potatoes are tender, about 10 minutes longer.
Before serving, sprinkle the remaining sliced scallions on top.