Kale Shakshuka + Roasted Leek Breakfast Slab

Directions

1. Roast the leeks. Preheat the oven to 375 degrees Fahrenheit. Place the leeks in a baking pan and sprinkle with a little bit of olive oil, salt, and pepper. Roast until golden brown and smelling great- about 25 minutes or so. Remove and let cool on the side.
2. Prepare the kale base. In a a large frying pan and over medium-low heat, add a few tablespoons of olive oil and the grated garlic. Cook for a minute or two and then add the kale and seasonings. Cook down the kale while the flavors come together, the stock reduces to nearly nothing, and the kale is nice and wilted- about 15 minutes or so. No need to rush this step so take your time.
3. Preheat the oven to 400 degrees Fahrenheit and lightly spray a baking sheet with non-stick spray. Remove the puff pastry dough from the package and with a rolling pin, lightly roll just a bit larger than its current square. Lift the dough onto the baking sheet and dock the middle of the dough leaving a 1/2 inch border around the perimeter of the pastry. Docking = a ton of tiny holes preventing the puff pastry from puffing (look at the tiny dots in the photo!) Bake the plain puff pastry without any toppings for 7-8 minutes.
4. Remove the par-baked puff pastry and start building the tart. Evenly spread the wilted kale across the docked portion of the puff pastry. Using your fingers, make small circles in each corner of the tart to make a home for the egg. Crack the eggs, one at a time, and add them to the little wells. I like to crack them into a small bowl and then pour the raw egg from the bowl to the tart.
5. Lay pieces of the leaks around the top of the tart and around the eggs. Sprinkle with Aleppo pepper, bits of feta cheese, and chopped pistachios. Bake the tart for 12-15 minutes or until the eggs are cooked to your liking and the puff pastry is nicely browned. Remove and let cool for just a few minutes before slicing and serving. If you like, a dollop of plain greek yogurt is a perfect addition.