Savoring Summer: Tomatoes, Potatoes, and Squash

This summer we have had a super crop of tomatoes.  Our potatoes did well, but were not as prolific as last year's spread.  I don't know why, but they never flowered this year, so maybe that had something to do with the yield.  Anyway, a good dish to make with tomatoes and potatoes is a Potato, Tomato Tart. 

There is no actual tart crust.  You start by microwaving thinly sliced potatoes in two sessions.  The second time that you heat them you add a garlic, salt and pepper oil.  In a pie dish, layer the potatoes, a mixture of cheddar and Swiss (this cheese mix can change based on cheeses that are on sale), and then thin slices of tomatoes.  We usually use our Roma and smaller tomatoes, but you can use whatever you have on hand.  Bake, covered with foil, at 425 for 45 minute and then without the foil for another 10-15. 

Before

After

We had this dish along with an impromptu stuffed squash. 
The giant squash came from our CSA share.  With the help of some leftovers (chicken, tomatoes, cheese, and bread crumbs) we were able to create a summery stuffing.