Summer Squash Tart With Olives

Ingredients

• 3 tablespoons coarsely chopped fresh flat-leaf parsley
• 2 tablespoons coarsely chopped fresh oregano, plus sprigs for garnish
• 1 tablespoon coarsely chopped fresh thyme
• 1 garlic clove, minced
• 1/4 cup extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 2 small zucchini, cut into 1/8-inch-thick rounds
• 2 small yellow summer squash, cut into 1/8-inch-thick rounds
• 6 sheets phyllo dough (each 12 by 17 inches), thawed if frozen
• 3 tablespoons unsalted butter, melted
• 1/2 cup pitted Kalamata olives

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