Mozzarella, kale and tomato pie

Mozzarella, kale and tomato pie. Photo / Babiche Martens

Makes 4

1 x puff pastry recipe or use 4 sheets pre-rolled
16 slices beefsteak tomatoes
1 large clove garlic, sliced in half
1 Tbs extra virgin olive oil
8 stems of kale, roughly chopped
Salt and pepper
4 slices of mozzarella
1 egg
2 Tbs milk

1 Preheat oven to 200C. Grease an oven tray then place the rolled pastry on it.

2 Rub the slices of tomato with the garlic then layer with torn pieces of kale and place in the centre of the pastry.

3 Top with a generous slice of mozzarella, season and fold the pastry over leaving the centre open.

4 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.