Mortadella and Fontina Slab Pie
Ingredients
- 1 Tbsp. unsalted butter
- 1 medium bulb fennel, thinly sliced into 1⁄2 inch long pieces (1 cup)
- Salt
- Freshly ground black pepper
- 2 tsp. Dijon mustard, plus more for serving
- 1 egg, beaten
- 1 sheet frozen puff pastry (14 oz.), thawed in the refrigerator (2-3 hours)
- 8 oz. very thinly sliced mortadella
- 4 oz. shredded fontina (1 1⁄4 cups)
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