I cannot wait until summer.  I was going through old pics and came across these from last summer.  I wonder why I never wrote about this masterpiece before. Probably because I am not entirely sure about every single ingredient that went into it, or the amount of each ingredient that went into it.  I adapted this recipe from a recipe called Potato-Bacon Torte by Melissa d’Arabian off of the Food NetworkWebsite. I did not follow her recipe much at all (except for the crust) and I do not remember exactly how much I used of the items I did utilize because I literally applied Melissa’s recipe as a template or frame, if you will. 

My crust did consist of butter, flour, salt, and water. My filling contained pre-roasted (to try to cook out some of the moisture) green and yellow zucchini, bacon, heavy cream, S & P, and Parmesan. I did not use thyme, potatoes, or gruyere.  I did employ an egg for a wash on my top crust, however.

My only complaint is that the bottom crust did not hold up to the moisture in the squash, and so was a little soggy.  Other than that, it was excellent!  So this summer I am going to try one again.  This time I will, hopefully, come up with a tried and true recipe for me and you to follow. 

Changes I may make:

-Cut down on heavy cream.

-Add a thin layer of ricotta.

-Add Fontina?

-Slice squash thinner, and bake the squash a little longer (to get rid of a little more moisture).

-Add parsley (maybe add to crust).

-Maybe add sun dried tomatoes.

-Mushrooms?

-Blue Cheese or Feta?

We will see….

Any suggestions, let me know…