35 minutes

Leek, white and light green Portion, washed and cut into 1/8 inch / 3 mm thick half-moons, 1 1/2 Oz
Baby kale (mine is “Red Russian” variety), 5 1/4 Oz
Extra Virgin Olive oil, 5 ml
A pinch of fine Sea Salt
“Alternative” puff pastry OR equivalent amount of regular Puff Pastry, 5 3/4 Oz
Crescenza or Stracchino cheese, to taste (without overdoing it)


Rinse and drain the leek. Wash the baby kale without draining it completely. Remove the tougher end of the stalks, then cut its leaves into ribbons, no more than 1/2-inch wide.
Warm up oil in a medium skillet. Add the leek and and cook it for 2 minutes, stirring often. Cover the skillet and cook for 5 minutes on gentle heat, until the leek gets quite tender.
Uncover the skillet, turn up to medium fire and add kale leaves. Cook them in their water for 2 minutes. Cover the skillet and continue cooking on gentle heat until kale is tender, about 8 minutes. Stir to make sure that kale cooks evenly and doesn’t stick to the pan. Season with salt and let it cool briefly.
Preheat the oven to 375 F. Cover a silicone baking mat with baking sheet or parchment paper. Roll out the pastry until fairly thin, then place it on the baking mat. Pierce with a fork in several places.
Distribute kale over rolled pastry, leaving a border all around (about 1/2 inch).
Cut thin slices of cheese and distribute them on the kale at regular intervals.
Pinch the pastry all around to raise it slightly and fold to make borders. Bake until the visible crust is light golden, about 25 minutes. Time can vary depending on the oven. Check the pie after 20 minutes to be sure.
After baking, let it rest briefly, then move the pie to a plate or wooden tray, cut it and serve.

Thanks to: Briciole