Ingredients
| 4 sheets | Puff pastry (Main) |
| 16 slices | Tomatoes, beefsteak (Main) |
| 1 clove | Garlic, large, sliced in half |
| 1 Tbsp | Extra virgin olive oil |
| 8 stems | Kale leaves, roughly chopped (Main) |
| 1 | Salt & freshly ground pepper, to season |
| 4 slices | Mozzarella cheese (Main) |
| 1 | Egg |
| 2 Tbsp | Milk |
Directions
- 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.