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 the shallots and cook, stirring occasionally, until softened and starting to caramelize. Add the garlic, stir and cook until fragrant, 1 Minutes. Add the kale and cook until wilted and tender, 2 Minutes. Remove from the heat, taste and season with salt and pepper and let cool.

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

Preheat the oven to 375 degrees F. On a lightly floured surface, roll out the puff pastry until it’s 12 inches 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-inch border of pastry all around. Lift the 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 the egg wash on the folded edges of pastry. Bake until the pastry is golden brown, about 45 Minutes. Remove from the oven and let rest 10 minutes before serving.