Mozzarella, kale and tomato pie
( SERVES 4 )
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|4 sheets||Puff pastry|
|16 slices||Tomatoes, beefsteak|
|1 clove||Garlic, large, sliced in half|
|1 tbsp||Extra virgin olive oil|
|8 stems||Kale, roughly chopped|
|1||Salt & freshly ground pepper, to season|
|4 slices||Mozzarella cheese|
- Preheat oven to 200C. Grease an oven tray then place the rolled pastry on it.
- Rub the slices of tomato with the garlic then layer with torn pieces of kale and place in the centre of the pastry.
- Top with a generous slice of mozzarella, season and fold the pastry over leaving the centre open.
- Whisk the egg and milk together and brush over the pastry before baking for approximately 20 minutes or until the underneath is golden and cooked.