A hearty, layered pie of thinly sliced King Edward potatoes, Gruyère and feta cheeses, olives and herbs, baked between buttery puff pastry and served with a bright salsa verde.
Preheat the oven to 180°C fan and place a large baking tray inside to heat up.
Grease a 32cm x 22cm x 3cm Swiss roll tin. Line with a piece of baking parchment large enough to cover the base and rise about 4cm up and over the sides.
Take one of the puff pastry sheets and roll it out to form a 38cm x 28cm rectangle. Transfer it to the prepared tin, making sure to push it inside the corners and up the sides. Refrigerate while you prepare the filling.
In a large mixing bowl, combine both the cheeses, the olives, spring onions, herbs, potatoes, a teaspoon of salt and a generous grind of pepper. Try to separate the potato slices as much as possible so they're all evenly distributed.
Transfer the potato mixture into the pastry-lined tin, filling the corners and pressing down on the mixture so that it is tightly packed.
In a medium jug or bowl, whisk three of the eggs, the extra yolk, double cream and crème fraîche. Pour this evenly over the filling.
Unroll the second piece of puff pastry and lay it on top of the potatoes, tucking it between the potatoes and the pastry sides. Lightly whisk the remaining egg and brush this over the pastry. Then, with a slight lifting and pulling motion, fold the pastry sides over the edges of the top layer and press down gently to seal. Brush the edges with egg wash and sprinkle over the sesame seeds. Using a sharp knife, make seven diagonal scores along the length of the top of the pie, each around 5cm long.
Carefully place the pie tin on top of the hot baking tray in the oven and bake for 30 minutes. Rotate the tin and bake for another 30 minutes until golden and cooked through. If the top of the pie gets too dark too early, turn the heat down to 170°C fan.
Remove from the oven and leave to cool in the tin and on a wire rack for about 1 hour. Use the paper overhang to lift and slide the pie out of the tin. Set the tin aside and place the pie back onto the wire rack to cool completely, about 1½ hours. Cut into 20 squares.
While the pie is cooling, put all the herbs, the olives, garlic, anchovies, vinegar, half the oil and plenty of pepper into a food processor. Pulse a few times, scraping down the sides of the bowl as you have a coarse paste. Stir in the remaining 2 tablespoons of oil, then transfer to a serving bowl to eat alongside the pie.
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