Tarte Aux Courgettes -- Zucchini, Summer Squash, and Olive Tart

• parsley↗3 tablespoons

  chopped (flat leaf or curly, whatever you prefer)

• fresh oregano↗2 tablespoons

  chopped (don't substitute dried)

• fresh thyme↗2 tablespoons

  chopped

• garlic cloves↗4

  crushed

• extra virgin olive oil↗1⁄4 cup
• zucchini2

  small, sliced with a mandoline (or very thinly sliced)

• summer squash↗2

  small, sliced with a mandoline (or very thinly sliced)

• phyllo dough↗6 sheets

  thawed

• unsalted butter↗3 tablespoons

  melted

• kalamata olive↗1⁄2 cup

  pitted

• salt↗

  to taste

• fresh ground pepper↗

  to taste

Step-by-step instructions

1. 1

   Preheat the oven to 375ºF.

2. 2

   Brush a rimmed baking sheet with butter.

3. 3

   Slice the zucchini and summer squash.

4. 4

   Mix the herbs, garlic and 3 tablespoons of oil together.

5. 5

   Put the sliced zucchini and summer squash in a bowl, toss with 1 tablespoon of the oil and season with salt and pepper, to taste.

6. 6

   Work with one sheet of the phyllo dough at a time, and keep the other sheets covered with a damp towel.

7. 7

   Press one sheet of the phyllо onto the prepared pan and brush it with the melted butter. Repeat with the remaining sheets, brushing each with the butter.

8. 8

   Spread the herbed oil mixture over the last layer of dough, top with the zucchini and squash and dot with the olives.

9. 9

   Bake for 25 minutes, or until the edges have just begun to turn brown.

10. 10

    To serve: Remove the tart from the oven and allow it to cool slightly. Cut into 6 pieces and serve.