Brunch Tart with Kale, Olives and Shallots

In a large sauté pan, heat the olive oil over medium heat. Add the butter to melt.

Add shallots and cook, stirring occasionally until softened and starting to caramelize. Add the garlic, stir and cook for 1 minute, until fragrant.

Add kale and cook for 2 minutes, until wilted and tender. Remove from heat and season with salt and pepper to taste. Let cool.

Meanwhile, in a large bowl, whisk the ricotta, 2 eggs and 3/4 teaspoon salt. Fold the cooled vegetable mixture and olives into the ricotta mixture.

Preheat oven to 375°F. On a lightly-floured surface, roll out puff pastry until it’s 12" square. Trim off the corners to cut the dough into a circle. Transfer the dough to a parchment- lined baking sheet.

Spoon the tart filling into the center, leaving a 2" border of pastry all around. Lift pastry edges and fold over the filling, creasing the dough as needed and leaving the filling exposed in the middle

In a small bowl, whisk the remaining egg and brush a thin layer of egg wash on folded edges of pastry. Bake until the pastry is golden brown, about 45 Minutes minutes. Remove from the oven and let rest 10 minutes before serving.