Continuing my desire to make pie out of whatever I have in the refrigerator and my taste for mixing savory and sweet, I give you this mashup slab pie. What is a slab pie? It’s simply your current favorite pie dough rolled out into a rectangle and put on a cookie sheet.
I made my all purpose Ratio Dough recipe using all butter. I used Kerry Gold, the low moisture Irish butter to get a super crisp, nearly puff pastry result. When you roll out the slab remember that it needs to hold the weight of your ingredients without the support of a pie pan, so make the crust a little thicker then you normally would. Also, dock the dough. That means prick it with the tines of a fork to prevent the dough from bubbling up in the middle of the slab.
For the topping I used a leftover Egyptian mezze of Feta, Tomato, Olive Oil that I took away from Dahab. I used the feta as the base for 2 sliced pluots. To ensure that the pluot juice wouldn’t run off the pie I took the slices and tossed them with a couple of teaspoons of sugar and just 1 teaspoon of corn starch. I then laid the slices out in a pleasing design. To finish I drizzled the leftover fruit juice from the bowl over the slab.
To ensure crispness I baked the slab in a 425 degree oven until deeply golden, about 35-40 minutes. This is what I call breakfast!