Savory Kale Mushroom Tart

Ingredients

Unsalted butter for greasing tart pan
1 sheet (1/2 of 1.1 lb pkg) frozen puff pastry, thawed
Flour for dusting work surface
2 Tbsp olive oil, divided
1 medium shallot, peeled, trimmed, and finely chopped
1 tsp Green Giant™ Fresh thyme leaves
1/8 tsp crushed red pepper flakes
1 lb Green Giant™ Fresh Baby Bella Mushrooms, washed, stems trimmed, sliced crosswise into 1/4" pieces
1 lb kale, washed, woody stems and large ribs removed, leaves coarsely chopped
1 cup ricotta cheese
3/4 cup Pecorino Romano or Parmigiano-Reggiano cheese, grated, divided
2 large eggs, lightly beaten
Kosher salt
Freshly ground black pepper

Directions

Heat oven to 400°F.
Grease a 10” tart pan (with removable bottom) with just enough unsalted butter to lightly coat the surface. Place the tart pan on a large, rimmed baking sheet.
Dust your work surface and rolling pin with flour, then roll out the puff pastry sheet to a 13” diameter round. Transfer the puff pastry to the tart pan so that it is centered over the base of the pan. Press the center of the dough onto the bottom of the pan, then gently tuck the excess dough back over itself into the pan and against the sides of the pan to form the crust edge. Use a fork to pierce the dough all over the bottom surface of the dough.
In a medium sauté or frying pan, heat 1 Tbsp olive oil over medium heat, then add the shallot, thyme, and crushed red pepper flakes, and sauté until the shallot is soft and translucent, 1-2 minutes. Add the mushrooms to the pan and sauté until the mushrooms have softened and are starting to release liquid, 5-7 minutes. Transfer the mushroom and shallot mixture to a large mixing bowl and set aside.
Return the medium sauté pan to the stovetop, add the remaining 1 Tbsp olive oil, then add the kale and sauté over medium heat until it is wilted, 5-7 minutes. Transfer the cooked kale to the mixing bowl with the mushrooms, and stir well to combine.
Stir the ricotta, 1/2 cup of the grated cheese, and the two eggs into the kale-mushroom mixture, until all ingredients are evenly distributed. Season with salt and pepper.
Transfer the kale-mushroom mixture to the tart pan, and use a spatula or large spoon to spread it evenly across the tart shell. Sprinkle the remaining 1/4 cup of grated cheese over the top of the kale-mushroom mixture.
Bake the tart on the middle rack until the crust and cheese topping are both golden brown, 45-50 minutes. Allow the tart to cool for 15-20 minutes before removing it from the pan, then slice, and serve.