Page 211 - Pie Squared

ZUCCHINI, FETA, AND KALAMATA

OLIVE SLAB PIE

WITH A PUFF PASTRY CRUST

Serves 12

This summer-loving slab pie is delightful as an appetizer, perfect for
brunch or lunch, and a suitable side for a backyard grilling party. The
bright sweet squash is offset by salty olives and cheese. I like to use
a mandoline to make paper-thin slices, but clever knife skills work,

too. Floating above and below are the buttery lofty layers of puff
pastry. Look for small, firm squash as they will be less watery.

Make Ahead: The filling may be made up to 3 days ahead. Bring to
room temperature before adding to the pie. The crust and toppers

may be prepared up to 2 hours ahead. Keep refrigerated until ready
to use.

2 sheets (396 g) puff pastry (14 ounces), defrosted in the refrigerator

overnight

2 tablespoons olive oil, plus extra for brushing the crust
2 small sweet onions (210 g), sliced in thin half-moons (about 1½ cups)

2 small green zucchini (140 g), quartered lengthwise and thinly sliced (about

2 cups)
2 small yellow summer squash (140 g), quartered lengthwise and thinly

sliced (about 2 cups)

½ teaspoon dried oregano
½ teaspoon kosher salt

½ teaspoon freshly ground pepper