In a large sauté pan, heat the olive oil over medium heat. Add the butter to melt.

Add shallots and cook, stirring occasionally until softened and starting to caramelize. Add the garlic, stir and cook for one minute, until fragrant.

Add kale and cook for two minutes, until wilted and tender. Remove from heat and season with salt and pepper to taste. Let cool.

Meanwhile, in a large bowl, whisk the ricotta, two eggs and 3/4 teaspoon salt. Fold the cooled vegetable mixture and olives into the ricotta mixture.

Preheat oven to 375 degrees Fahrenheit.

On a lightly-floured surface, roll out puff pastry until it’s 12 inches square. Trim off the corners to cut the dough into a circle. Transfer the dough to a Gefen Parchment- lined baking sheet.

Spoon the tart filling into the center, leaving a two inch border of pastry all around. Lift pastry edges and fold over the filling, creasing the dough as needed and leaving the filling exposed in the middle.

In a small bowl, whisk the remaining egg and brush a thin layer of egg wash on folded edges of pastry.

Bake until the pastry is golden brown, about 45 minutes. Remove from the oven and let rest 10 minutes before serving.