Summer Squash Torta
2 lbs summer/yellow squash, thinly sliced
2 tablespoons unsalted butter
2 poblano peppers, roasted
½ onion, diced
1 clove garlic, minced
4 large eggs, beaten
½ teaspoon oregano
½ teaspoon kosher salt
¼ teaspoon fresh ground pepper
¼ teaspoon chili powder
6 ounces manchego cheese, grated
Preheat oven to 350.
To roast peppers; hold over a gas flame for 2-3 minutes until the skin is blistering. Place in a glass bowl covered with plastic wrap. Allow to rest for 10 minutes. Peel skin and dice. Peppers can also be grilled over high heat or cooked under a broiler.
Melt butter in a large non-stick skillet over medium heat. Add the onion and roasted peppers and sauté until soft, about 8-10 minutes. Add garlic and sauté for 1 minute. Set aside.
Beat the eggs until just combined. Add the oregano, salt pepper and chili powder.
Butter a large gratin (shallow) dish. Layer 1/3 of the squash slices on the bottom of the pan. Top with ½ of the onion/pepper mixture and 1/3 of the cheese. Add another layer of squash, the remaining onion/pepper mixture and 1/3 of the cheese. Top with the remaining squash and cheese. Gently pour the egg mixture on top. Bake for 35-40 minutes.
This dish can be made in advance and refrigerated. Reheat in a 350 degree oven for 20 minutes.Tags: Summer Fresh, Vegetarian —