Page 298 - Pie Squared

CARBONARA ZOODLE SLAB PIE

WITH AN OLIVE OIL CRUST

Serves 16 to 20

The spiralizer is a vegetable-transforming noodle-making kitchen
gadget that converts zucchini (and more) into long curly strips that
resemble noodles visually, but in no other way. A zoodle is not a
noodle, but it is an entertaining way to present a vegetable, as are

the beautiful slim sticks from a mandoline, or the thick ribbons from a
vegetable peeler. There is delight, pleasure—and a good portion of
personal satisfaction—in transforming a lowly green zucchini into
something so adorable. In this pie, I’ve smothered the summer

squash with the creamy, bacon-y, eggy, cheesy goodness of a
classic carbonara sauce and baked it all in an olive oil crust. It’s a
brunch dish, a supper dish, a week of take-to-work-for-lunch meals.

Make Ahead: The crust may be made several hours ahead.

OLIVE OIL CRUST

1⅔ cups (200 g) all-purpose flour
1½ teaspoons kosher salt

⅔ cup (156 ml) mild olive oil

2 tablespoons plus 2 teaspoons water

FILLING
¾ pound (340 g) thick-sliced smoked bacon, chopped into 1-inch chunks

1¾ pounds (790 g) medium zucchini

3 tablespoons mild olive oil

1 large shallot, minced (about 3 tablespoons)