-
1
Place the rack in lowest position in the oven.
-
2
Preheat the oven to 400F.
-
3
Roll out the puff pastry and place it in a 9-inch tart pan with a removable bottom.
-
4
Roll a rolling pin over the tart pan to trim the puff pastry.
-
5
Place parchment paper over the pastry in the bottom of the tart pan and fill with pie weights or dried beans.
-
6
Partially bake for 20 minutes.
-
7
Remove the pie weights and parchment and bake for 5 to 10 minutes more until golden brown.
-
8
Remove from the oven and cool on wire rack while you prepare the filling.
-
9
Maintain the oven temperature at 400F.
-
10
Remove the stems from the spinach, place the leaves in a sink filled with water and allow the dirt to fall to the bottom.
-
11
Carefully remove from the water and repeat.
-
12
Drain in a colander.
-
13
Remove the tough spines and thick stems of the kale.
-
14
Wash in the same manner as the spinach and drain.
-
15
Steam the kale until wilted, 7 to 8 minutes.
-
16
Remove to the colander to drain again.
-
17
Steam the spinach until wilted, 4 to 5 minutes.
-
18
Remove to the colander to drain again.
-
19
Press on the spinach and kale to remove most of the moisture.
-
20
Coarsely chop the spinach and kale and place in a large mixing bowl.
-
21
In a food processor, combine the cottage cheese, eggs, and milk.
-
22
Puree until you have a smooth custard with barely noticeable pips of cottage cheese.
-
23
Pour the custard over the greens.
-
24
Stir in the currants, salt, nutmeg, and pepper.
-
25
Pour the filling into the prepared pie shell.
-
26
Pat and smooth the filling until compact, smooth, and flat across the top.
-
27
Bake until the filling is set, about 25 minutes.
-
28
Cool for 5 minutes before serving.
