AUGUST 2020 87- Toss together eggplant, squash, zuc-
chini, 5 tablespoons oil, 4 teaspoons salt,
and 2 teaspoons black pepper in a large
bowl. Divide mixture evenly between 2
rimmed baking sheets, and spread into
a single layer. Place baking sheets on top
and bottom oven racks. Bake at 400°F
until vegetables are just tender, 15 to 20
minutes, rotating baking sheets after 10
minutes. Set aside to let cool 15 minutes. - Heat remaining 2 tablespoons oil in
a large Dutch oven over medium. Add
onion, bell pepper, remaining 2 tea-
spoons salt, and remaining^3 / 4 teaspoon
black pepper; cook, stirring occasionally,
until onion mixture is softened, about
10 minutes. Squeeze roasted garlic
head to release cloves. Add garlic cloves
and tomatoes to onion mixture. Cook,
stirring occasionally, until mixture has
thickened slightly and tomato juices have
mostly evaporated, about 12 minutes.
Remove from heat. Stir in basil, thyme,
crushed red pepper, and roasted veg-
etables. Season to taste with salt and
black pepper, and let cool completely,
about 1 hour. - Unwrap 1 chilled pie dough square,
and place on a lightly floured work sur-
face; roll into a 24- x 16-inch rectangle
(a b o u t^1 / 8 inch thick). Fit dough into an
18- x 13-inch rimmed baking sheet (or
half sheet pan), allowing excess dough to
hang over edges. Trim dough overhang
to 1 inch; discard scraps. Chill, uncov-
ered, at least 15 minutes or up to 1 hour. - Unwrap remaining chilled dough
square, and roll into a 24- x 16-inch rect-
angle. Cut lengthwise into 1-inch-wide
strips. Spread vegetable filling in an even
layer in chilled pie shell in baking sheet.
Brush edges of dough lightly with some
of the beaten egg. Arrange dough strips
in a lattice pattern on top of filling, leav-
ing about^1 / 2 inch between strips. Trim
dough strip overhang to 1 inch, using
some of the trimmed longer strips to
complete lattice pattern as needed.
Fold bottom dough overhang and lat-
tice strip overhang under, and gently
press together on pan edges. Freeze pie,
uncovered, 20 minutes. Reduce oven
temperature to 375°F. - Brush dough lightly with remaining
beaten egg. Bake pie on bottom oven
rack on top of preheated baking stone
until crust is golden brown and filling is
bubbly, 1 hour to 1 hour and 15 minutes.
Transfer pie to a wire rack. Let cool at
least 30 minutes before slicing. Serve
warm or at room temperature. —KRISTEN
FARMER HALL, BANDIT PATISSERIE AND THE
ESSENTIAL, BIRMINGHAM, ALABAMA
MAKE AHEAD Filling can be made up to 3
days in advance. Pie dough can be chilled
up to 3 days.
ACTIVE 50 MIN; TOTAL 2 HR 30 MIN
SERVES 16A crisp and sturdy crust transforms the
classic French late-summer vegetable and
herb stew into a grab-and-go hero. Using a
preheated baking stone is essential to this
recipe; it ensures the bottom of this slab
pie gets and stays crispy.1 medium garlic head, top^1 / 2 inch cut
off and discarded
71 /^2 Tbsp. olive oil, divided
2 medium eggplants, unpeeled, cut
into^1 / 2 -inch pieces (about 8^1 / 2 cups)
3 medium-size yellow squash, cut
into^1 / 2 -inch pieces (about 6 cups)
3 medium zucchini, cut into^1 / 2 -inch
pieces (about 5 cups)
2 Tbsp. kosher salt, divided, plus
more to taste
23 / 4 tsp. black pepper, divided, plus
more to taste
1 large yellow onion, finely chopped
(about 2^1 / 2 cups)
1 large red or yellow bell pepper
(about 9 oz.), finely chopped (about
11 / 4 cups)
2 (14.5-oz.) cans petite diced
tomatoes, undrained
3 Tbsp. chopped fresh basil
2 tsp. chopped fresh thyme
1 tsp. crushed red pepper
5 batches All-Purpose Pie Dough
(recipe p. 83), shaped into 2
squares and chilled
All-purpose flour, for work surface
1 large egg, beaten- Place oven racks in top third and lower
third of oven. Place a large baking stone
on lower rack; leave in oven throughout
recipe preparation. Preheat oven to
400°F. Drizzle cut side of garlic head with
(^1) / 2 tablespoon oil; wrap tightly in alumi-
num foil. Bake garlic in preheated oven on
top rack until garlic cloves are softened,
about 45 minutes. Unwrap foil, and set
garlic aside.
Chef Kristen Farmer Hall, of Bandit
Patisserie and The Essential in Birmingham,
Alabama, organized a bake sale benefiting
Jones Valley Teaching Farm, a local food-
education organization. Here, she reimag-
ines a traditional French ratatouille into this
late-summer slab pie.